Hasty Soup.
The trimmings of your roast beef, and any other cold meat you may have—about two and a half pounds in all, chopped very fine.
2 tablespoonfuls of butter.
2 tablespoonfuls of browned flour.
2 quarts of water.
2 handfuls of fried bread.
Pepper and salt.
1 tablespoonful of walnut catsup.
Put meat, butter, salt and pepper into a saucepan; add two quarts of cold water, and bring slowly to a boil. Cook half an hour after the boil fairly begins. Strain hard through a thin cloth; thicken with browned flour; add the catsup; boil up once, and pour over the fried bread in the tureen.