Soup

a strong decoction of beef, veal, or other animal substances; and which is generally seasoned with aromatic vegetables, pepper, or similar heating spices. Soups form a principal article at the tables of the luxurious; being generally served as a first course; though sometimes they constitute the whole dinner of those who are le opulent, under the mistaken notion, that such liquid is more wholesome, and easy of digestion, than solid meat. See BRotTuH. Such dishes ought, however, to be given with great caution to convalescents; as the large proportion of spices, wines, and other stimulating articles that enter into the composition of soups, cannot fail to oppre the stomach, to irritate the system, and not unfrequently to occasion a relapse. Portable or dry soup is a kind of cake.formed by boiling the gelatinous parts of animal substances till the watery parts are evaporated, This species of soup is chiefly used at sea, and 5 O:.U has been’ found of great advantage: - The following receipt will show how it is prepared. Of calves feet take 4; lez of beef 12lbs.; knuckle of veal $lbs.; and leg of mutton 10lbs.. These are to be boiled in a sufficient quantity of water, and the scum taken off as usual; after which the soup is to be separated from the meat by — straining and pre ure. ‘The meat is then to be boiled a second time in other water; and the two decoctions, being added together, must be left to cool, in order that the fat may be exactly separated. The soup must then be clarified with five or six whites of eggs, and a sufficient quantity of common salt added. ‘The liquor is then strained through flannel, and evaporated on the water-bath to the consistence of a very thick paste; after which it is spread rather thin upon a smooth stone, then cut into cakes, and lastly dried in.a stove until it becomes ‘brittle: these cakes are kept in. well closed bottles. The same proce may be. used to make a portable soup of the flesh of, poultry 5 and aromatic herbs may be used as a seasoning, if thought proper. These tablets or. cakes may be kept four or five years. When intended to be used, the quantity of half an ounce is put into a large gla of boiling water, which is to — be covered, and set upon hot ashes for a quarter of an hour, or until the whole is entirely di olved. It forms an excellent soup, and re- uires no addition but a small quantity of salt,