Mrs. John G. Carlisle's Kentucky Cook Book

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. The base of your soup should always be uncooked meat. To this, if you like, may be added cracked bones of cooked game, or underdone beef or mutton, but for flavor and nourishment depend upon the juices of the meat t...