Six pounds of the leg of beef cut up into soup bones; three tablespoonfuls of celery root; three tablespoonfuls of carrots; one pint full of cut up cabbage; three tablespoonfuls of white skinned onions; three small leeks; two tablespoonfuls of green parsley. After the soup bones have been washed in cold water put them into the soup kettle with cold water enough to cover them, and just before it begins to boil skim it as long as anything rises to the surface. Cover the kettle and boil the soup five hours. When it has boiled three hours put in the vegetables. First prepare the celery root, carrots and cabbage; it takes them longest to cook. Peel the celery root, cut it in thin slices and then cut it and cross cut it up fine. Scrape the carrots, split them down from the top, then cross split them the size of a fork prong, and then cut them off short. Take off the outside leaves of the cabbage, wash it in cold water, cut it in slices half an inch wide and an inch long. Peel the onions, slice them and cut them up. Peel the leeks, split them and cut them off an inch long. Wash the parsley and cut it up fine. Boil the vegetables two hours, then take out all the meat and bones and put in salt and pepper to the taste. There should be only three pints of soup. Grate one quarter of a tea-spoonful of nutmeg into the soup tureen and pour in the soup.
Three ox tails cut in pieces three inches long; two ounces of fresh butter; three white skinned onions, peeled and sliced; one celery root peeled, sliced and cut up fine; two small carrots, scraped, split, cross split and cut small, two tablespoonfuls of green parsley, washed and cut fine; one leek peeled and cut up fine; four bay leaves and six whole cloves. After the oxtails have been cut up and washed, fry them in the butter until they are brown on both sides. Then put them into the soup-kettle with one gallon of water and set it over the fire. Then fry the onions in the same butter until they are a light brown, and then put in a gill of hot water and stir them up from the bottom, and put the whole, butter and onions, into the soup kettle. Cover the kettle and let it cook slowly four hours. When it has boiled two hours put in the vegetables, bay leaves and cloves. Half an hour before the soup is done put one tablespoonful of browned flour and two tablespoonfuls of the fat from the top of the soup into a skillet and when it is hot add a few spoonfuls of the soup, stir it and let it boil a minute then stir it into the soup and let it cook thirty minutes. Then add salt and pepper to the taste and lift. Serve one piece of the ox tail with each plate of soup. When done there should be only one quart of soup.
Six pounds of the leg of old mutton will make three pints of good soup. After it has been cut up into four or five pieces wash it in cold water and put it into the soup kettle with cold water enough to cover it. When it begins to boil skim it as long as anything rises to the surface. Cover the kettle and boil it slowly five hours. When the soup has boiled three hours wash three tablespoonfuls of barley and put it in. The barley must boil two hours. Then put in one tablespoonful of celery that has been washed, and cut up fine one table-spoonful of parsley and one leek. When the soup is done take out all the meat and bones, skim it and put in salt and pepper to the taste.