This section is from the book "Hygiene Of The Nursery", by Louis Starr. Also available from Amazon: Hygiene of the nursery.
Cut a shin of beef into pieces; put it into a saucepan with just enough water to cover it; when it boils, skim it, and add a bundle of sweet herbs, a little turnip, carrot, onion and celery, and a little pepper and salt. Let the whole boil until the meat is quite tender; then strain, and let it stand until the next day. After clearing it thoroughly from fat, heat it again, adding as much browning as will make the soup the color you like. Beat up two eggs, with their crushed shells, till they are quite a froth. Put them into the soup with a whisk; let it boil gently for ten minutes; then strain it through a cloth, and it will be perfectly bright. - (Dr. Ellis.)
 
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