1 quart brown stock, 1/4 lb. very lean beef, 1 onion, 1 carrot, 2 whites of eggs.

Carefully remove the fat from the meat, chop it fine and put it in a basin of cold water, just stirring it to separate it. Let it stand 5 minutes, then pour it into a saucepan with the vegetables cut in pieces, the whites and broken shells of the eggs, and the stock; whilst heating over the fire, whisk well until it begins to rise, when cease, and let it boil 2 minutes. Cover closely and let it stand quietly until there is a thick crust on top, then strain through a jelly bag or soup-cloth. Vegetables cut into small strips, or wafers, and boiled for 10 minutes, may be added before serving.