4 lbs. lean beef, 1 lb. lean mutton, 1 lb. veal, 4 oz. lean ham, 4 carrots, 4 onions, 1 head celery, a little soy, a few allspice and a few coriander seeds, some pepper and salt, 10 quarts water.

Cut up the beef, mutton and veal into small pieces, and throw into a stewpan with 10 quarts of cold water; add a little salt, and then place on the stove to boil; take off the scum, add a little cold water, and take off the second scum; then cut up the carrots, onions and celery and throw in the pot; add a little more salt, a few allspice, and coriander seeds; let it simmer 6 hours, color the soup with a little soy, and strain it through a fine cloth; take off any fat that may be on the soup with a sheet of paper; before sending to table boil the soup, and place in the tureen a little fried lean ham cut into small pieces.