Bread Broth.—For this slice down as many slant
ing slices of breadcrumb as there are guests, put
these in a well-scalded and hot tureen, and pour on
to them sufficient stock to swell the bread and
thoroughly soak it; cover down the tureen, and
keep it hot till the bread is thoroughly soaked and
almost, but not quite, in a mash; then pour on to
it sufficient stock to make it into nice, not too thick,
broth, and to this may be added some of the vege
tables used in preparing the soup, cut in small
slices or rounds. The stock used for this may be
that from the pot au feu (this is a French recipe),
or it can be the second boilings of beef bones used
in making first stock, but anyway it should be care
fully freed from grease. A little grated cheese,
Parmesan or Gruyere, may be handed round with it,
and is a decided addition.