6 lbs. of lean beef, 4 carrots, 2 turnips, 4 onions, 1 head celery, 4 oz. lean ham, pepper and salt, a little soy, 2 bay leaves, a bunch of herbs, a few allspice, 2 blades of mace, 5 qts. water.

Cut up the onions, carrots, turnips and celery into small pieces, and lay in the bottom of a large stewpan; cut up the 6 lbs. of lean beef, and lay on the top of the vegetables, sprinkle a little salt over it, and cook over the fire (taking care it does not burn) for 2 hours; add 5 qts. of water, and bring it to the boil; take off the fat and scum, add a little more cold water, and throw in 3 blades of mace, 2 bay leaves, a bunch of herbs, 4 oz. of lean ham cut up very fine, and a few allspice, color a light brown with a little soy, and simmer for 5 hours, and then strain through a fine cloth, and with a sheet of paper take off any floating fat; boil again, and before serving throw in the soup some green taragon leaves and a little chervil.