Two pounds of muscular beef scored and cut into slices, affords a stronger and far more savoury broth, than 3 lbs. of the same beef when boiled in one piece. Cooks usually allow for good broth, one pound of muscular meat, to two quarts of water, and they suffer the fluid to simmer till reduced, by evaporation, to one pint, or one pint and a half. A second decoction may be made by again covering the meat with a less quantity of water, and suffering it to boil, taking care to supply the water from time to time as it becomes evaporated. This reminds us of Rabelais, the humorous vicar of Meudon, who distinguishes, in his jocose way, two sorts of broths. (_Bouillon de Prime_,) prime-broth; and broth good for hounds; (_Bouillon de levriers_,) the meaning of which stands as follows.[25] The first designates that premature delibation of broth which the young monks in the convent used to steal, when they could, from the kitchen, in their way to the choir at the hour of “_Prime_,” a service which was performed at about seven or eight in the morning, when the porridge-pot, with all its ingredients, had been boiling for the space of one or two hours, and when the broth, full of eyes swimming gently on the golden surface, had already obtained an interesting appearance and taste. On the contrary, greyhound’s broth, (_Bouillon de levriers_,) means that portion of the porridge which was served to the novices after an ample _presumption_ in favour of the _Magnates_ of the monastery. This was good for nothing, and monks of inferior ranks were ready to throw it to the dogs. [25] Tabella Cibaria, p. 23. The flavouring ingredients, which are usually the domestic pot-herbs and indigenous roots, such as cellery, carrots, &c. should be added at the end of the process, to prevent their aromatic substances becoming dissipated by long simmering. Dr. Kitchener[26] says, “meat from which broth has been made, is excellently well prepared for _potting_, and is quite as good, or better than that which has been boiled, till it is dry.” [26] The Cook’s Oracle, p. 103. SOUP. Soups are decoctions of meat which differ from broth, in being more concentrated, and usually also more complex in their composition. They are in fact strong broths, containing either farinaceous roots and seeds, or other parts of vegetable substances.