Ingredients: five pound lean beef, two onions, two carrots, one head of celery, one bay-leaf, a few allspice, pepper and salt, a little soy, three quarts of water, four ounces macaroni. How to use them : Cut up the carrots, onions, and celery into pieces, lay them in the bottom of a stewpan, and place the beef, cut into small pieces, on the top, sprinkle a little salt over it, and stand on the stove in a hot place to cook (taking care not to burn it) for one hour; then add three quarts of cold water, take off the fat, and boil it, take off all the scum, add a little soy, one bay-leaf, and a few allspice, and let simmer for three hours; strain through a cloth, and with a piece of paper laid lightly on the top of the soup take off any remaining fat. Boil four ounces macaroni in plenty of water until tender, then cut it into small pieces and place in the soup; bring it to the boil, and it is ready.