3/4 lb. lean beef 1 carrot 2 onions.

1 teaspoonful peppercorns 1 teaspoonful salt Few sprigs parsley.

2 stalks celery.

3 pints (6 cups) water 1 turnip.

1 tablespoonful mushroom ketchup.

4 cloves.

1 teaspoonful powdered herbs.

2 tablespoonfuls (1 1/2 ozs.) butter.

2 tablespoonfuls (1 1/2 ozs.) flour.

1 teaspoonful kitchen bouquet.

Some forcemeat balls.

Melt the butter in a large marmite, let it get brown, then brown in it the onions, cut in rings; remove the onions from the pot, and brown the flour in the butter; then add the water and the kitchen bouquet, stir till smooth, allow this to boil, put back the onions, and add the vegetables cut into neat pieces, the meat cut up into small pieces, and the seasoning; simmer for one and a half hours, remove the meat, and rub through a sieve as much of the vegetables with the soup as possible.

Put the soup back into the marmite with the meat and some forcemeat balls (made as undernoted); simmer again for fifteen minutes, skim off the fat if necessary, and serve in small fireproof dishes.

Forcemeat Balls

4 tablespoonfuls bread crumbs.

1 teaspoonful chopped parsley.

1/2 teaspoonful grated lemon rind.

1 egg.

1 1/2 tablespoonfuls chopped suet 1/2 teaspoonful powdered herbs Seasoning of salt and pepper A pinch powdered mace.

Beat up the egg and mix in the above ingredients, form into tiny balls, roll in flour, and add to the soup.

Brown Stock

4 lbs. shin of beef.

3 cloves.

2 quarts (8 cups) water.

2 stalks celery.

1 bay leaf.

1 blade mace.

1 large carrot.

2 onions, browned.

1 bunch sweet herbs.

1 teaspoonful peppercorns.

1 teaspoonful salt.

Some poultry or game bones.

3 sprigs parsley.

Wipe the meat and cut it into small square pieces. Break up the bones and remove the marrow. Put the bones and the meat into a large casserole, cover with the water, and bring slowly to boiling point; skim thoroughly, then add all the other ingredients, and simmer for four hours; then strain, and when cold remove the fat.

The bones may be boiled down again for cheaper stock.

To brown the onions place them with the skin on in a tin and set in the oven until brown.