Put a large shin of beef (after having sawed the bone into several pieces,) into a stewpan, with six quarts of water, two teaspoonsful of salt, to throw up the scum, which must be carefully and completely removed as soon as it appears; then put in three whole onions, three carrots, and a couple of turnips, cut in pieces, a teaspoonful of whole allspice, and the same of black pepper: let it stew very gently for five or six hours, and strain it off into a pan, and let it remain till next day. When the meat is cold, pick out all the gristles and sinews from the meat, cut them into pieces as big as a small walnut, and lay them by to put into the soup; the rest of the meat (after the skins, etc. are picked out,) pound in a mortar, with a little beaten spice, salt, and a very little butter, and make it into potted beef. Next morn-ifig take off the fat from the soup, cut three large onions into slices, and fry them a fine brown (but do not let them get burned) in some of the fat you have taken off the surface of your soup liquor; put these into a clean stewpan, with your soup, and the gristles, and let them simmer together for half an hour, then rub down four tablespoonful of flour in a teacupful of soup, add two tablespoonful of mushroom catsup, and one of browning; give it a boil up for five minutes, and put it through a sieve. It is ready for table.