sprig of thyme, 2 onions, 1 head of celery, salt and pepper to taste, 4
quarts water.
_Mode_.--Take the beef, cut off all the meat from the bone, in nice
square pieces, and boil the bone for 4 hours. Strain the liquor, let it
cool, and take off the fat; then put the pieces of meat in the cold
liquor; cut small the carrots, turnips, and celery; chop the onions, add
them with the thyme and seasoning, and simmer till the meat is tender.
If not brown enough, colour it with browning.
_Time_.--6 hours. _Average cost_, 5d. per quart.
_Seasonable_ all the year.
_Sufficient_ for 10 persons.
THYME.--This sweet herb was known to the Romans, who made use of
it in culinary preparations, as well as in aromatic liqueurs.
There are two species of it growing wild in Britain, but the
garden thyme is a native of the south of Europe, and is more
delicate in its perfume than the others. Its young leaves give
an agreeable flavour to soups and sauces; they are also used in
stuffings.
CALF'S-HEAD SOUP.