It is a brown, strong soup with small cut beef and vegetables in it.

Prepare stock over night that the soup may be ready in good time in the fore noon, to allow it to simmer and have frequent skimming to brighten it. The stock may be made by boiling the lower portion of round of beef (2 lbs., 15 cents) with other beef trimmings and a veal bone; a bayleaf and six cloves and an onion. Strain and skim, boil and add a thickening of brown roux if you can have good butter, or of baked flour, or common flour-and-water. Cut 2 small cups of different soup vegetables in small dice and the same of the cold boiled beef out of the stock pot. Simmer at least an hour; skim often, season, and at last add a tablespoon of walnut catsup, and half a lemon cut in small slices.