Procure five pounds of shin of beef, one pound of knuckle of veal, and soak for six hours in plenty of cold water.

Procure vegetables as follows: - three medium-sized carrots, two turnips, two leeks, four onions, all of which should be blanched.

Into a stock-pot place the meat and vegetables and two gallons of water, into which drop a teaspoonful of peppercorns and two cloves; bring to boil and after they have boiled together for one hour, carefully remove vegetables for use with your soup, after being cut into fancy shapes.

Continue boiling the meat for a further three hours, occasionally skimming off fat, and taking care to fill up the stock-pot with boiling water should the liquor show signs of diminishing. The fat skimmed off should be dropped into a bowl and, after clarifying, can be used for frying. The meat should be removed from the stock and placed on a flat dish.