an onion, one blade of mace, bunch of herbs, six quarts of water, pepper and salt, one cup of boiling milk.
Cut up the meat and crack the bones. Slice carrots, turnips, and one onion, leaving that with the cloves whole. Put on with mace, and all the herbs except the parsley, in two quarts of cold water. Bring to a slow boil; take off the scum, as it rises, and at the end of an hour’s stewing, add the rest of the cold water—one gallon. Cover and cook steadily, always gently, four hours. Strain off the liquor, of which there should be about five quarts; rub the vegetables through the colander, and pick out bones and meat. Season these highly and put, as is your Saturday custom, into a wide-mouth jar, or a large bowl. Add to them three quarts of stock, well salted, and, when cold, keep on ice. Cool to-day’s stock: remove the fat, season, put in chopped parsley, and put over the fire. Heat in a saucepan a cup of milk, stir in the floured butter; cook three minutes. When the soup has simmered ten minutes after the last boil, and been carefully skimmed, pour into the tureen, and stir in the hot, thickened milk.
Consomme.
Three pounds beef, lower part or round, 1 lb. of marrow bone, three lbs. knuckle of veal, three quarts water, one-fourth cup each, cut in dice: carrot, turnip, celery, onion; one tablespoon salt, six peppercorns, three cloves, two sprigs thyme, two sprigs parsley, one-half bay leaf. Cut the beef in one-inch cubes and brown one- half of this in fat from the marrow bone. Put remain-
