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Salt to suit your taste
2 yolks of eggs
1½ qts. of milk
Preparation:
When they are well cleaned they are stewed with the butter and a little water until tender; then stir in the flour and cook a few minutes. Then the milk is gradually added while stirring the soup constantly. Now the soup is left to cook a little, stirring occasionally and then salt and pepper are added.
At last the yolks of 2 eggs are stirred in.
CHAPTER 2.
BEEF.
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1. Beef Round
2. Rump
3. Sirloin
4. Loin and Porterhouse with Fillet
5–6. Rib Roast
6. Chuck of Beef
7. Neck
8. Round Shoulder
9. Beef Flank
10. Beef Brisket
11. Head
12. Shank
13. Tail
Preparation of All Kinds of Beef Dishes. Boiled, Roasted and Salted Beef. How Remnants of Beef May be Utilized.
The best quality of beef has a nice red color and white suet. The meat of young cows is more pale and tender.
Old cows have dark, brownish red meat and yellow suet.
Young beef makes a good roast, but a poor bouillon.
Old beef makes a tough roast, but a good bouillon.