No. 3 Winter Soup

    Take a large shin of beef, saw it through in several places, and score or notch the meat quite to the bone. Put the beef into a soup-pot, adding one quart of water to each pound of beef. Add a red pepper-pod and let the whole boil six hours; then strain it and place it away to cool. This soup, thus made, will keep good for several days. Whenever you wish to use it, remove all the fat and put the soup into the pot again, adding two large turnips, one carrot, two onions, and three potatoes finely cut into fanciful shapes. Let the whole boil for two hours, then add salt, and if you like, a little mace, a tea-spoonful of sugar, and a sprig of celeery, which gives it a lively flavour. The soup is then ready for the table. It is sometimes called Shin Soup. *

The Practical Cook Book; Containing Upwards of One Thousand Receipts: Consisting of Directions for Selecting, Preparing and Cooking all Kinds of Meats, Fish, Poultry, and Game, Soups, Breads, Vegetables and Salads. Also for the Making of all Kinds of Plain and Fancy Breads, Pastries, Puddings, Cakes, Creams, Ices, Jellies, Preserves, Marmalades, etc. etc. etc. Together with Various Miscellaneous Receipts, and Numerous Preparations for Invalids. By Mrs. Bliss, Philadephia, E. Claxton and Company, 920 Market Street, 1882. page 12

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