Take any kind of cold meat - cold roast beef is the best - and cut it in small pieces. Put these and the bones into a pot, with as much water as you will need, early in the day.

Let it boil slowly, keeping it well skimmed. In the meantime take, of young corn, gumbo, and tomatoes, equal parts, and cut them fine. A little onion, just enough to taste, also chopped celery and salt to taste. Put these in the pot with the meat, and let all boil very slowly. Have ready some brown flour, brown sugar, a little wine or vinegar, a large lump of butter seasoned with pepper, mustard and spice. Make these into a paste. Remove the bones from the pot before thickening with the paste.