Take eight or ten pounds of beef-steaks, eight old hens, two young ones, and four knuckles of veal; put these into a large pot, and fill it with strong broth; skim it well, cooling it three or four times to make the scum rise, after which let it boil gently; put into the pot carrots, turnips, onions, and three cloves. When your meat is sufficiently done, pass the liquor through a fine napkin or silk sieve, that it may be very clear. No salt need be put in if strong broth be used.