Required: Two pounds of lean beef, such as topside or neck or sticking piece. Two quarts of cold water. A bunch of parsley and herbs. One carrot, turnip, and onion. Two sticks of celery. Three allspice. Eight peppercorns. One clove.

One teaspoonful (level) of salt. Pepper.

Wash the meat quickly, dry it, and cut it up into small squares, and chop any bone. Lay both in the water and let them soak for half an hour. Then pour all into a saucepan, add the salt, and bring these ingredients slowly to boiling point. Wash, prepare, and quarter the vegetables; add them, the herbs and the spice tied up in a piece of muslin. Allow the broth to simmer very slowly for three hours. Keep it well skimmed. Lay a clean, fine teacloth or old table-napkin in a colander placed over a basin, and ladle the broth gently into it. When all has been filtered through, either leave until cold, when remove any grease and reheat it, or it can be served at once. In this case remove every speck of grease, season the bouillon carefully, and it is ready. This is often served in small soup cups after a dance, etc., when a dust of parsley is added to each cup, and thin sippets of crisp toast, or unsweetened rusks, accompany it.