ROAST BEEF SOUP. MRS. W. C. BUTCHER
To a good loin roast add six tablespoons of vinegar and small piece of
butter; salt and pepper; stick six cloves in the roast; sprinkle two
tablespoons of cinnamon and sift one cup of flour over it. Put in
oven in deep pan or kettle with a quart of boiling water; roast until
it is about half done and then strain over it three-fourths of a can
of tomatoes; finish roasting it and when done add celery-salt to suit
the taste, and one cup of sweet cream and some catsup, if preferred.