Cut half a pound of ham into slices, and lay them at the bottom of a large stewpan or stockpot, with two or three pounds of lean beef, and as much veal; break the bones, and lay them on the meat; take off the outer skin of two large onions and two turnips; wash, clean, and cut into pieces a couple of large carrots, and two heads of celery; and put in three cloves and a large blade of mace. Cover the stewpan close, and set it over a smart fire. When the meat begins to stick to the bottom of the stewpan, turn it; and when there is a nice brown glaze at the bottom of the stewpan, cover the meat with hot water watch it, and when it is coining to boil put in half a pint of cold water; take off the scum; then put in half a pint more cold water, and 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 about four hours; strain it through a clean tamis or napkin (do not squeeze it, or the soup will be thick) into a clean stone pan; let it remain till it is cold, and then remove all the fat. When you decant it, be careful not to disturb the settlings at the bottom of the pan.
The broth should be of a fine amber color, and as clear as rock water. If it is not quite so bright as you wish it, put it into a stewpan; 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; run it through a fine napkin into a basin, and it is ready.
However, if your broth is carefully skimmed, etc. according to the directions above given, it will be clear enough without clarifying; which process impairs the flavor of it in a higher proportion than it improves its appearance. 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;, or soup sante; to this a pint of green pease, or asparagus pease, 01 French beans cut into pieces, or a cabbage lettuce, are an improvement. With rice or Scotch barley, with macaroni or vermicelli, 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; and all these vegetables mixed together, soup gressi. The roots and vegetables you use must be boiled first, or they will impregnate the soup with too strong a flavor. The seasoning for all these soups is the same, viz. salt and a very little cayenne pepper.