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Soup, Celery, Rich and Creamy.
A shank of beef, 1 large bunch of celery or two small ones, and rich cream, 1 cup; a little flour. Directions —Make a rich broth of the shank, always putting into cold water, skimming off all the fat as it rises; when ready take up the meat and thicken the broth -with a spoon or two of flour, first rubbed in a little cold water; have the celery cut fine and boil it in the soup till tender; then add the cream, salt and pepper to taste, and serve at once.
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