Skim off the fat from two quarts of stock, pour it into a saucepan, and put in an equal quantity of prepared carrots, turnips, celery, leeks, a bunch of sweet herbs and parsley, one-fourth pound of scraped beef, a few peppercorns, a lump of salt, and the whites and shells of two eggs. Stand the saucepan over the fire, whip the contents till boiling, then stop whipping, and let simmer for fifteen minutes over a moderate fire. Strain the soup first through a fine hair sieve, then two or three times through a jelly bag, till it is quite clear. If desired, wine may be added to the soup before serving.

Clear Soup With Nudels

Prepare the desired quantity of clear broth from beef, and skim it well. Peel and slice some carrots, onions and green leeks, put them into a stewpan with a good sized lump of butter and one young cabbage cut into thin shreds, cover with the lid, and put them over a very slow fire, where they may stew gently until quite tender, shaking the pan now and then. When the vegetables are cooked put them into the soup, and boil the whole gently for thirty minutes or so. Make the nudels as follows: Slightly warm one-fourth pound of butter and beat it until creamy, then work in with it slowly and smoothly three heaping tablespoonfuls of flour and three well beaten eggs. Strain the soup and return it to the saucepan; when it boils up again put in small quantities of the paste, moulding them into round balls with the hands, which should be constantly dipped in water, and let it simmer for an hour or so longer. When ready pour the soup into a tureen and serve.