Make a beef broth by taking one or two pounds of beef, according to the strength required, from the leg, round or chuck; wash well; cut in pieces and put on to boil in three quarts of cold water, While boiling, skim frequently, and when reduced to one quart, take from the saucepan and strain; after which return to the saucepan with a few thin slices of onion, and half a pound of lean beef, chopped fine, and well mixed with three raw eggs; beat all thoroughly with the broth, which is to be returned to the fire and boiled for about half an hour, or until perfectly clear.