Three pounds of lean beef, two pounds of liver, one gallon cold water. Put on with one can of tomatoes, one pod of red pepper, two carrots, two small turnips, bunch of celery, two onions. All of the vegetables, but tomatoes, to be fried brown. Let it boil well for ten minutes, then put on the back of stove to simmer for five hours. Skim constantly; strain through a tin strainer. Set in a cool place until the grease rises, then skim well and strain through a bag. Put back on the fire with the whites of two eggs well beaten (also shells), two tablespoonsful of browned sugar. Season with Sherry wine and nutmeg. Let boil slowly about twenty-five minutes, strain again through a clean bag. It is then ready for use. One teaspoonful of Tournades or Kitchen Bouquet to color it.