Beef Soup with Desiccated Mixed Vegetables

The Americans, as a rule, are not fond of soups, unless of the thicker kind; but in no form can meat and vegetables be served together more profitably and more nourishingly. As a matter of economy, it admits of no argument, because every portion is useful, both bone and flesh; and, when properly made, it is wholesome and palatable. On fresh-beef day, if among the rations there are some choice bits—such as sirloin, tenderloin, or rump steaks—cut them into neat slices, and use for breakfast, broiling them if it can be done; if not, fry them. Save all the bones, if large cut them in pieces and distribute equally among the kettles. If the company numbers seventy men or less, use one large kettle and two smaller ones. Fill them nearly with pieces of meat, from one to three pounds each, not too closely packed; then add water enough to cover it, and place it over a brisk fire, throwing in a large handful of salt to each kettle. As soon as the water begins to boil, and the scum begins to rise, deaden the fire, and skim, carefully and faithfully, every ten minutes, and be very sure that the water does not again come to a boil—it should only simmer; for when the meat is boiling hard the pores of the flesh are immediately closed, the essence of the meat, and all its impurities, are retained within, no scum arises, the meat becomes hard and tough, and the soup thin and watery. If it is only permitted to simmer, the pores are kept open, the blood is drawn out, the juices are extracted, the meat is rendered tender and wholesome, and the soup rich, nutritious, and palatable. In one hour and a half—carefully skimming all the while—the meat should be done; but if it has only simmered, two hours will be better. Then take the meat out, leaving only the bones. An hour previous to this, however, break up a tablet of desiccated vegetables as small as possible, and divide them into as many portions as there are kettles of soup. Place each portion in a separate pan, and fill with fresh clean water, standing them near the fire until thoroughly saturated with water. When the meat is taken out, put the vegetables in, and let them boil gently two hours longer, during that time carefully skimming off all the fat which rises to the surface. Then season with pepper and salt, and a tablespoonful of vinegar, and serve out.

Both the French and American desiccated vegetables come in tablets. The former being twice as large as the latter, it will therefore be necessary to use one of the French or two of the American tablets for a company, which will be found amply sufficient, as they swell up to sixteen times their bulk in a compressed state.

The fat taken from the soup is valuable—first for selling, next for frying, but principally because you don’t swallow it in your soup.