14 MODERN HOUSEHOLD COOKERY BOOK.

when possible, to make the beef or other tea the day before it is
wanted, as fat is much more easily removed from cold than from
hot liquid.

For very strong beef tea make as above, but fasten the lid of
the jar down with a strip of water paste. Boil for five hours, then
strain and squeeze out all the liquid.

Beef Essence.—This is made without the addition of water at
all. The finely minced beef must be put in a jar with a very little
salt, and the cover of the jar fastened down with paste to keep in
all steam. Place the jar in the oven for four hours, then strain |
through a coarse sieve. It is an excellent restorative administered
frequently in small quantities a teaspoonful at a time.

Beef Tea in Haste.—Ingredients: 1 lb. lean beef, 1 pint water.
With a sharp knife scrape the beef into fibres (this should be done
on a board). Place the scraped meat into a saucepan and pour %a
pint of boiling water over it. Cover closely, and with the gas turned
very low, simmer 10 minutes. Pour into a tea cup, place it in a
basin of ice-cold water, remove all fat from the surface, pour into
a warmed cup and put in another basin of hot water; warm again
and serve.

Browning for Soups, Gravies, Etc.—Put in an old saucepan %
cup granulated sugar. Let it melt and brown; add % cup boiling
water and boil till it forms a syrup. Pour into a bottle and it will
keep for a long time.

Consomme.—Ingredients: 2 lbs. shin of beef; 1 turnip, 1 car-
rot, 1 onion (cut in pieces); 15 black peppercorns, 2 cloves, 6 all-
spice, 2 teaspoonfuls salt, beef or other bones, 1 leek, 1 clove, or
garlic, sprig celery, branch of parsley (chopped), 1 bay leaf, 1 tea-
spoonful lemon, 1 teaspoonful thyme. Wipe the meat with a damp
cloth and cut into small pieces. Put into a saucepan with the par-
ings and bones of chickens, or beef bones; add the remaining in-
gredients and almost cover the meat with cold water. Stand the
saucepan on one side to allow it to infuse for one hour; place on the
gas and gently stir the contents for five or ten minutes. Put the
lid on and let it simmer gently for two hours and a half; strain the
consomme through a napkin. It may be served in cups or in a
tureen. This consomme may serve as a basis for making many
delicious soups.

Consomme in Bouillon Cups.—Soup at luncheon, whatever the
variety, is properly served in cups; at dinner, in plates.

To Clarify With Meat.—If desired particularly clear for Julienne
soup, etc., put two quarts of stock in an enamelled pan, add to it
%, lb. of gravy meat cut very fine (or 1 lb. of meat to every 5 lbs.
of which stock is made a good average proportion), one carrot,
turnip and white part of leek or union, also chopped fine. Put all
together over a quick fire and whisk constantly until it comes to
the boil. Let it rise high, then stop at once and stand aside for
15 or 20 minutes. The albumen in the raw meat will have gathered
all the impurities, and the meat acts as a filter. Strain carefully