Cut half a pound of lean ham into thin slices and lay them at the bottom of a large stewpan or stockpot, with three pounds of lean beef, and a knuckle of veal; break the bones and lay them on the meat, take off the outer skin of two large onions, stick three cloves in one of them, and cut the other into slices, and two turnips; wash and clean a couple of large carrots, two heads of celery cut in pieces, and a large blade of mace, pour over these half a pint of cold water, cover the stewpan close, and set it over a smart fire, to boil quick, till the water is reduced, and the meat begins to stick to the bottom of the stewpan; turn your meat, etc, and when there is a nice brown glaze at the bottom of the stewpan, add four quarts of clean boiling water: watch it, and when it is coming to a boil, put in half a pint of cold water, and take off the scum, put in half a pint more cold water, skim it again, and continue to do so till no more scum rises, then set it on one side of the fire, to boil gently for four hours, strain it through a clean napkin, or a silk sieve, into a clean China or stone pan, let it remain till it is cold, and then remove all the grease: when you decant it, be careful not to disturb the settlings at the bottom of the pan: the liquor should be of a fine amber colour, and as clear as rock water: if it is not quite so bright as you wish it, put it into a stewpan, and break two whites and shells of eggs into a basin, beat them well together, 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 of the fire to settle for ten minutes, strain it through a fine napkin into a basin, and it is ready. However, if your broth is carefully skimmed, it will be clear enough, without clarifying, which impairs the flavour of the broth much more than it improves its appearance.

Observations

This is the basis of almost all the gravy soups, which are called after the various vegetables that are put into them. Carrots, turnips, onions, celery, and a few leaves of chervil, make what is commonly called "soup sante;" a pint of asparagus peas, and a cabbage lettuce, when they can be had, are an improvement; with rice, or Scotch barley, with Italian paste, or maccaroni, or vermicelli, or celery cut into lengths; it will be the soup usually called by those names, or turnips scooped round and fried in butter, or young onions prepared in the same way, will give you a clear turnip, or onion soup. Whatever roots and vegetables you use, must be parboiled first, or they will impregnate the soup with too strong a flavour. The seasoning for all these soups is the same, salt, a little sugar, and a very little Cayenne pepper.