Broiled Bones Soup.
3 lbs. of beef bones, not scraped too clean.
2 lbs. of veal, ditto.
½ lb. salt pork, fat, for frying.
2 onions, sliced.
Bunch of sweet herbs.
½ cup of granulated tapioca.
3 quarts of water.
Pepper and salt.
1 tablespoonful walnut catsup.
Crack the bones well, and lay upon a gridiron above the coals until they are hot, and the bits of meat adhering to them are frizzled. Meanwhile, fry the pork and onions together in a frying-pan until the latter are a fine brown. Strain out the pork and onions; put back the fat into the pan and fry the bones five minutes. Lay the onions in the soup-pot with the chopped herbs, then the bones. Cover with the water and boil slowly three hours. Strain; cool, and take off the fat. Set over the fire; season, boil once to throw up the scum; skim, and put in the tapioca, which should have soaked two hours in a little cold water. Simmer until the tapioca is clear; put in the catsup, and serve.