Have the bone sawed in three or four pieces, and the marrow either taken out, or stopped with paste. Cover with cold water, and having skimmed it clean, add onions, carrot, celery, sweet herbs, and spice. Let the whole stew very gently three hours and a half or four hours. Meanwhile, cut up the red part of two or three carrots, two or three turnips, peel two dozen button onions, boil them, and drain them dry; as the onions and turnips should retain their shape, and the carrots require longer to boil, they ought to be put in a quarter of an hour earlier. Do not let them be over-done. When the meat is quite tender, take it out with a slice, and strain the soup. Thicken the soup with a small tea-cup full of flour, mixed either with a little butter, or the fat of the soup. Stir this well in till it boils, and is perfectly smooth; if not, it must be strained through a tamis, and carefully skimmed, and then returned to warm the vegetables. The meat may be served whole, or scraped from the bones, and cut in pieces. Season the soup with pepper, salt, and a wine glass each of port wine and mushroom catsup, and pour over the meat; or, if necessary, put the meat in a stew-pan to warm. Serve all together. Curry may be added, if approved - also, force meat balls.