Ingredients: Four pounds lean beef, three onions, three carrots, one turnip, a small bunch of sweet herbs, a sprig of parsley, some seasoning, a little soy, a bunch of watercresses, the whites of five eggs, and four quarts of water. Cut the onions, carrots and turnip into thin slices and lay them in the bottom of a stew-pan; cut the beef into small pieces and lay on the top of the vegetables; place on the stove, and allow to cook gently one hour; then add four quarts of water; let it come to the boil, take off the scum as it rises; when entirely free from scum, add a little soy, a bunch of sweet herbs, and a little parsley, some seasoning, and let simmer gently three hours. Lightly butter a tin mould, put in it the whites of five eggs, cover the mould with paper, and place in a stewpan with a little boiling water; cook until the whites are quite firm; when cooked, cut the whites into small squares; keep warm until wanted. Throw the leaves of a bunch of watercresses into boiling water to blanch for one minute, then drain on a cloth; strain the soup through a fine cloth, take off any fat that remains, with a sheet of white paper laid lightly on the top; allow it to boil, pour in the tureen, throw in the whites of eggs and the blanched watercresses; serve immediately.