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Updated: May 1, 2025
"M. Soyer proposes to make soup of the following proportions: Leg of beef, four ounces; dripping fat, two ounces; flour, eight ounces; brown sugar, half an ounce; water, two gallons. "These items are exclusive of the onions, a few turnip parings, celery-tops, and a little salt, which can hardly be considered under the head of food.
Sprigs of parsley or delicate celery-tops may be used as garnish, and it is a very elegant-looking as well as savory dish. The legs and wings can be left on and trussed outside, if liked, making it as much as possible in the original shape; but it is no better, and much more trouble.
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