1/4 cup of chopped onion. 2 sprigs of parsley. 1/4 cup of chopped carrot. 3 tablespoanfuls of tarragon vinegar. 2 tablespoonfuls of butter. 1 quart of water. 2 stalks of celery. 3 teaspoonfuls of beef extract. 1/2 cup of mushroom trimmings. 2 cups of boiling water. 2 ounces of gelatine. 1 bay leaf. The yellow rind of a lemon. 6 peppercorns or A piece of red pepper. 1 cup of cold water. The white and shell of 1 egg. 3 cloves.

Cook the onion, carrot, celery, mushroom trimmings, bay leaf, and parsley in the butter; add the pepper, cloves, vinegar, lemon rind, and quart of water; let simmer very gently an hour and strain over the beef extract dissolved in the hot water, then add the gelatine softened in the cold water, and when cooled, the white of egg slightly beaten and the crushed shell (more shells are of advantage). Bring the liquid slowly to the boiling point, stirring constantly meanwhile; let boil three minutes, then remove to a cooler part of the range to simmer fifteen minutes; skim carefully, then strain through double folds of cheesecloth laid inside a colander or strainer. The flavor of tarragon vinegar is often disliked.