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Meat Soup or Bouillon Made from Extract
This Margaret made from beef extract, before she learned to use the fresh
beef.
2 teaspoonfuls of extract, or 2 capsules.
1 quart of boiling water.
1/2 an onion, sliced.
1 stalk of celery.
1/2 teaspoonful salt.
2 shakes of pepper.
2 sprays of parsley.
Simmer this for twenty minutes, strain, and pour over six thin slices of
lemon, one for each plate. Serve with hot crackers.
Cream Bouillon
Make this same soup, and pour it over a half-pint of thick cream, well
whipped.
Do not put any lemon in it. Serve with hot crackers.
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