Place ten pounds of leg of beef (shin) in a saucepan, with one gallon of cold water, on the fire. When it comes to a boil, thoroughly skim off all the scum. . Add one good-sized carrot, one sound onion, six cloves, eighteen whole peppers, a well-garnished bouquet (No. 254), and two pinches of salt. Let all boil on a moderate fire for four hours. Place in a saucepan two ounces of butter, four table-spoonfuls of flour, mix well together, and place it also on a moderate fire, stirring it once in a while until it has obtained a light brown color, which will take six minutes. When the broth has boiled for four hours, strain either through a napkin or a sieve into a vessel and let cool for five minutes; then gradually add it to the flour, stirring until all is added; place it on the fire, and when it boils skim it once more, and let cook for ten minutes. Cut a piece of four ounces of the meat of the cooked shin of beef into small dice-shape pieces half an inch square, add them to the soup, let all boil ten minutes; squeeze in the juice of one medium-sized sound lemon, add a glassful of Madeira wine, and serve in hot tureen.