Minced Beef Soup.
4 lbs. lean beef, minced fine, as for beef-tea.
2 lbs. mutton-bones.
2 carrots, grated.
2 sliced onions.
Bunch of sweet herbs, and small bunch of asparagus, also chopped.
Pepper and salt.
5 quarts of water.
Strips of buttered toast.
Crack the bones to splinters, and put on with the vegetables in three quarts of cold water and boil two hours. Strain, rubbing the vegetables to a pulp, and add, with the rest of the water, also cold, to the minced beef. Bring to a boil, cook gently one hour after it boils, and strain, pressing hard. Reserve a little of the beef for force-meat, and put away the rest well seasoned, after pouring back over it half the soup, as stock for to-morrow. Keep in a cool place. Chop the herbs and put into that meant for to-day, with pepper and salt. Boil and skim fifteen minutes. Have ready some long strips of buttered crisp toast in the tureen and pour on the soup.