4 pounds meat 4 pints cold water 2 teaspoons salt

10-12 peppercorns or 1 sprig parsley 4 cloves

1/2 of a bay leaf

1/4 of a sweet pepper 11/2 teaspoons sweet herbs (marjoram, thyme, etc.) 1/4 cup each carrot, onion, celery, turnip, cut in small pieces

Wash and cut meat and bones. Put in kettle with cold water, and soak for 1/2 hour. Place over fire and heat slowly to the boiling point. Simmer 5 or 6 hours. Strain and cool.

To Clarify Soup Stock

Remove fat from the stock (strain through cheesecloth). Allow the white and shell of 1 egg to each pint of stock. Beat the white slightly, crush the shell, and add to the cold stock. Stir over the fire until the boiling point is reached. Boil 3 to 5 minutes according to the amount of stock. Set on the back of the stove to settle for 10 minutes. Remove the scum. Strain through a sieve set on top of cheesecloth. If necessary reheat before serving.

Season soup to taste before clearing.

Lean raw meat may be used instead of white of egg. It is more bother to handle, but is cheaper than eggs when stock is to be cleared in large quantity.

Soup Stock

4 pounds of the "meat end" of a hind shin of beef

2 quarts very cold water

1 onion, sliced across

Salt, pepper, some bay leaves

1 egg

Cut meat and bone into inch cubes. Pour the cold water over it. Stand overnight in a cool place. In the morning put on stove and heat slowly. It should simmer and not boil, for 6 or 8 hours. Strain through a sieve into a wide bowl. The next day remove the fat. Add the onion, seasonings, and egg beaten up with the shell. Stir until it boils. Then add enough caramel to give it color and let all boil 45 minutes. Strain through scrim into a bowl.