This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Beef stock highly seasoned, with rice cooked separately and added.
Brown like beef-soup; pressed palates cut in dice; lemon slices, sherry, parsley.
Is made either clear or thick; tails in round slices stewed 2 or 3 hours; beef stock; carrots and turnips in slices like the tails; all served in the soup; little sherry and lemon.
The preceding thick, brown, with barley.