Читать книгу The New Galt Cook Book - Various - Страница 16

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The meat and bones of cold beef or mutton, six medium-sized potatoes, one large onion, one thin slice of salted pork, celery, salt and pepper. Cut the meat from a cold beef or mutton bone, break up the bone, put into a stew-kettle with six medium-sized potatoes, three pints of cold water, one large onion minced fine, and one thin slice of salt pork, hashed. Boil slowly two hours. Then strain, and add one quart of milk, boiling hot, into which one tablespoonful of butter and one of flour has been smoothly stirred. Season with salt, pepper and crushed celery. To crush the celery, chop the stalks fine, then crush them with a rolling-pin. Serve this soup with cubes of bread.