SOUP, a strong decoction of flesh or other substances. Portable or dry soup is a kind of a cake, formed by boiling the gelatinous parts of animal substances till the watery parts are evaporated. This species of soup is cheafly used at sea, and has been found of great advantage. The following receipt will show how it is pre pared : Of calves feet take four, leg of beef twelve pounds, knuckle of veal three pounds, and leg of mutton ten pounds. These are to be boiled in a sufficient quan tity of water, and the scum taken off as usual ; after which the soup is to be sepa rated from the meat by straining and pressure. The meat is then to be boiled a second time in other water; and the two decoctions, being added together, must he left to cool, in order that the fat may be exactly separated. The soup must then be clarified with five or six whites of eggs, and a sufficient quantity of com mon salt added. The liquor is then
strained through flannel, and evaporated on the water-bath to the consistence of a very thick paste ; after which it is spread rather thin upon a s.nooth stone, then cut into cakes, and lastly dried in a stove till it becomes brittle : these cakes are kept in well closed bottles. The same process may be used to make a portable soup of the flesh of poultry; and aromatic herbs may be used as a seasoning, if thought proper. These tablets, or cakes, may be kept four or five years: when intended to be used, the quantity of half an ounce is put into a large glass of boiling water, which is to be covered and set upon hot ashes for a quarter of an hour, or until the whole is entirely dissolved. It forms an excellent soup, and requires no addi tion but a small quantity of salt.