a strong decoction of flesh or other substances.

Portable or dry soup is a kind of cake formed by boiling the gelatinous parts of animal substances till the watery parts are evaporated. This species of soup is chiefly used at sea, and has been found of great advantage. The following receipt will show how it is prepared.

Of calves feet take 4; leg of beef 12 lbs.; knuckle of veal 3 lbs.; and leg of mutton 10 lbs. These are to be boiled in a sufficient quantity of water, and the scum taken off as usual; after which the soup is to be separated from the meat by straining and pressing. The meat is then to be boiled a second time in other water; and the two decoctions, being added together, must be 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 common 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 smooth stone, then cut into cakes, and lastly dried in a stove until 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 addition but a small quantity of salt.