One lb. good lean beef, 2 quarts cold water, 1/2 teacup tapioca, a small piece of parsley, an onion, if liked, pepper and salt.

Soak the tapioca 1 hour, cut in small pieces the beef, put in a stew pan the above proportion of water, boil slowly (keeping well covered) 1 1/2 hours, then add the tapioca, and boil 1/2 hour longer. Some add with the tapioca a small piece of parsley and a slice or two of onion. Strain before serving, seasoning slightly with pepper and salt. It is more strengthening to add, just before serving, a soft poached egg. Rice may be used instead of tapioca, straining the broth, and adding 1 or 2 tablespoonfuls of rice (soaked for a short time), and then boiling 1/2 hour.