4 lbs. lean beef, 4 qts. water, 1 teaspoonful celery seed, 2 small onions, 2 small carrots, 1 bunch parsley, 6 blades mace, 16 whole cloves, the whites of 4 eggs, salt and pepper to taste.

Cut the beef in pieces of the size of a walnut, taking care not to leave a particle of fat on them. Pour on it the water and let it boil up 3 times, skimming well each time; for if any of the grease is allowed to go back into the soup it will be impossible to get it clear. Scrape the carrots, stick 4 cloves firmly into each onion, and put them in the soup. Then add the celery seed, parsley, mace, pepper and salt. Let this boil until the vegetables are tender, then strain through a bag, return to the soup-pot, and stir in the well-beaten whites of the eggs. Boil until the eggs gather to one side, skim off, and color a delicate amber by burning a dessertspoonful of brown sugar and stirring it into the soup until sufficiently colored. Wash the bag in warm water, pour the soup through again, and serve.