1 pound beef 1 pint cold water Salt and pepper

Saucepan Cheese cloth

Take 1 pound of beef, either from the neck or round where the meat is tough, but juicy and cheap; have the butcher or the cook chop it up for you.

Put it in a saucepan and pour over it 1 pint of cold water.

Let it stand for one hour to soak.

Put the pan at the back of the stove and let the meat cook until it is steaming hot.

Stir in 2 teaspoonfuls of salt and 1/2 teaspoon-ful of pepper.

Strain the meat through a piece of cheese-cloth and let the soup pass into a serving dish or cup and serve at once.

This makes 2 cups of broth.