Cut half a pound of ham into slices, and lay them at the bottom of a large stew-pan, or stock pot, with two or three pounds of veal and the same weight of lean beef; break the bones and lay them on the meat; pare two turnips and skin two large onions; wash clean, and cut into pieces two large carrots, two heads of celery; put in a large blade of mace, and three cloves; cover the stew-pan close, and set it over a clear fire; when the meat begins to stick at the bottom of the stew-pan, turn it, and when there is a nice brown glaze at the bottom of the stew-pan cover the meat with hot water; put in half a pint when it is coming to a boil; take off the scum, and put in half a pint more of cold water; then skim it again, and continue to do so till no more scum rises: now set it on one side of the fire to boil gently for four hours; strain through a clean tamis (do not squeeze it, or the soup will be thick) into a clean stone pan; let it remain till it is cold, then remove all the fat; when you bottle it, be careful not to disturb the settlings at the bottom of the pan. The broth should be of a fine amber colour, and very clear. If it is not quite as bright as you wish it, put it into a stew-pan; break two whites and the shells of eggs, mix well together and put them into the soup, set it on a quick fire, and stir it with a whisk till it boils, then set it on one side till it settles; run it through a fine napkin; then it is ready. If you skim your broth carefully as directed above, it will be clear enough; clarifying it impairs the flavour. - Observe. This is the basis of almost all gravy soups, which are called by the name of the vegetables that are put into them: carrots, turnips, onions, celery, and a few leaves of chervil, make what is called spring soup; to this a pint of green peas,or asparagus, or French beans cut into pieces, or a cabbage lettuce, is an improvement. With rice, Scotch barley, or vermicelli, maccaroni or celery, cut into lengths, it will be the soup usually called by those names. Or turnips scooped, round or young onions, will give you a clear turnip or onion soup. The roots and vegetables used must be boiled first, or they will impregnate the soup with too strong a flavour. Seasoning for those soups is the same, viz. salt, and a very little cayenne pepper.