Ingredients:
4 lbs. of shin of beef, or 4 lbs. of knuckle of veal,
or 2 lbs. of each;
any bones, trimmings of poultry, or fresh meat,
1/2 a lb. of lean bacon or ham,
2 oz. of butter,
2 large onions,
each stuck with 3 cloves;
1 turnip,
3 carrots,
1/2 a leek,
1 head of celery,
2 oz. of salt,
1/2 a teaspoonful of whole pepper,
1 large blade of mace,
1 small bunch of savoury herbs,
4 quarts and 1/2 pint of cold water
Preparation:
Cut up the meat and bacon or ham into pieces about 3 inches square.
Rub the butter on the bottom of the stewpan; put in 1/2 a pint of water, the meat, and all the other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents.
When the bottom of the pan becomes covered with a pale, jelly-like substance, add 4 quarts of cold water, and simmer very gently for 5 hours. As we have said before, do not let it boil quickly. Skim off every particle of grease whilst it is doing, and strain it through a fine hair sieve.
This is the basis of many of the soups afterwards mentioned, and will be found quite strong enough for ordinary purposes.
