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However, after the first hour slow stewing has passed
However, after the first hour slow stewing has passed, any cold meats or bits of fowl which lave been left over, may be added, having been cut in small slices. It is well, ; also, with fresh meats to cut small, and bones to be well cracked, or sawed across to allow the marrow and juices to escape. Vegetables should be cut fine or sliced thin, or grated upon a coarse greater, as preferred. Salt helps to harden and lock up the juices, and hence should not be put into soups until the -vegetables are added, about an hour before serving. But soup meats should be put over the fire as soon after breakfast as possible, so as to give 4 or 5 hours to its preparation.
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