Cooked beef, veal, pork, or lamb, with catsup, or chili sauce, or chopped pickles.
Cooked beef with thin slices of mild onion.
Cooked corned beef with grated horseradish–especially good on rye bread.
Crisp-fried dried beef with shredded lettuce and cooked dried beans.
Cooked cured ham or shoulder with mustard and lettuce, or with thin slices of cucumber–goes well on whole-wheat bread.
Chopped cooked cured ham or shoulder, or minced crisp-fried bacon, with sliced tomatoes or hard-cooked eggs, and salad dressing.
Cooked fresh pork, or veal, or lamb, with lettuce and salad dressing.
Two thin slices of cooked lamb with mint, or currant, or plum jelly between.
Thin slices of cooked tounge, with water cress.
Liver paste (p. 40) with thin slices of mild onion.
Any cooked meat ground or finely chopped with raisins or dried apricots, and mixed with salad dressing.
1 large soup bone |
2 cups tomatoes |
Select a beef bone or a knuckle of veal and crack the bone to get out all the good flavor and food value. Wash the bone, being careful to remove any small slivers, cover with the water in a large kettle, and simmer for about 4 hours, or until the meat is tender. Then add the onions, celery, tomatoes, carrots, turnips, and potatoes to the broth. Simmer gently until the vegetables are tender, but not broken. Season to taste with salt and pepper. Serve the meat with the soup, either left on the bone or ground and added to the soup. Or save the meat to make hash or croquettes.
This recipe makes about 3 quarts of soup. The soup is equally good reheated and served another day.
To make even more substantial soup add rice, or short pieces of macaroni or spaghetti, or pearl barley, or cracked wheat.
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