Bouillon

• Beef, 8 to 9 lbs.
• water, 6 quarts
• salt,

This soup, or broth as we should perhaps designate it in England, is made once or twice in the week, in every family of respectability in France; and by the poorer classes as often as their means will enable them to substitute it for the vegetable or maigre soups, on which they are more commonly obliged to subsist. It is served usually on the first day with slices of untoasted bre