Beef, 4 pounds,

Carrots, 2,

Onions, 2,

Cabbage, 1, small,

Potatoes, 6,

Ears of corn, 6,

Peas (in the pod), 1 quart,

String-beans, 1 quart,

Turnips, 3.

Prepare the vegetables as for boiling, except the peas, which should be left in the pods. Put the beef in hot water and allow it to boil for half an hour, then add the vegetables. Season with salt and pepper and let the whole simmer for 4 hours. Remove the meat and vegetables, strain the liquid and serve as a soup; the remainder to be served as another course.

This is a standard dish in Spain, Mexico, and in all other Spanish-American countries. In Mexico it is known as "Caldo."