This may be made from shin of beef, which should not be large or coarse. The meat will be found serviceable for the table. From ten pounds of the meat let the butcher cut off five or six from the thick fleshy part, and again divide the knuckle, that the whole may lie compactly in the vessel in which it is to be stewed. Pour in three quarts of cold water, and when it has been brought slowly to boil, and been well skimmed, throw in an ounce and a half of salt, half a large teaspoonful of pepper-corns, eight cloves, two blades of mace, a faggot of savoury herbs, a couple of small carrots, and the heart of a root of celery; to these add a mild onion or not, at choice. When the whole has stewed very softly for four hours, probe the large bit of beef, and if quire tender, lift it out for table; let the soup be simmered from two to three hours longer, and then strain it through a fine sieve, into a clean pan. When it is perfectly cold, clear off every par tide of fat; heat a couple of quarts stir in, when it boils, half an ounce of sugar, a small table-spoonful of good soy, and twice as much of Harvey's sauce, or instead of this, of clear and fine mushroom catsup. If carefully made, the soup will be perfectly trans parent and of good colour and flavour A thick slice of ham will improve it, and a pound or so of the neck of beef with an additional pint of water, will likewise enrich its quality. A small quantity of good broth may be made of the fragments of the whole, boiled down with a few fresh vegetables.