Bread-and-Meat Soup.
Take the fat from the top of your cold stock. Add a pint of boiling water to it, with a sliced onion, and cook slowly, with the meat in, for forty minutes. Strain, pressing all the strength out of the meat; stir in a tablespoonful of catsup, and as much browned flour wet up in cold water. Have ready a sweetbread, boiled and blanched, then cut into neat dice. Put these into the soup, and boil one minute; add a great handful of fried bread, cut into dice, and pour out. If you have any soup left from your “Julienne,” heat, strain, and add to this.