Crack the bone of a shank of beef; take out the mar row and lay in the bottom of the soup-kettle; cut the meat from the bones and lay it in the kettle, set the kettle on the fire and brown the meat on all sides, being careful not to burn it. When well browned, put in the bones and two quarts of cold water, cover tight, and let it simmer one hour; then put in a stick of cinnamon, eight whole cloves, a few pieces of mace, one onion, one carrot, half a turnip and six quarts of water. Boil this six hours very gently, strain and set away. In the morning skim off the fat and turn the soup into the kettle; let it come to a boil; season to taste with pepper salt; cut in thin slices one fresh lemon and put into the soup, and then turn into the tureen. Send to table toasted bread, cut into small squares, in a separate dish. Some think that half a wine-glass of brandy is an improvement.

Brown Soup, No. 2

Lay the bones from a roast of beef and a roast of mutton in the soup-kettle. Cut up one onion, one small turnip, one carrot, one parsnip, and lay in the kettle; then a blade of mace, a stick of cinnamon, ten whole cloves, a sprig of parsley, a sprig of sage, if you have them green, if not, a teaspoonful of each; now dredge in a cup of flour, a tablespoonful of salt, half of pepper; then pour on eight quarts of cold water, and boil five hours (skim carefully when it first boils); then strain through a sieve, and put back into the kettle with one cup of sago, and boil one hour and a half. Serve with toasted bread. Any kind of bones will make this, but beef is the best.

Brown Soup, No. 3

Take two quarts of stock and boil with one onion, one carrot, one turnip, six whole cloves, one blade of mace, one stick of cinnamon, for one hour; then strain into the tureen, and serve with toasted bread.