Ingredients: Five pounds lean beef, three onions, three carrots, one head of celery, a little parsley, a sprig of thyme, two blades of mace, a few allspice, some seasoning, a little soy, five quarts of water, tin of preserved peas, two ounces rice, and four ounces lean ham. Cut up the onions, carrots and celery into pieces, and lay them on the bottom of a stewpan; cut the beef into small pieces, and place on the top of the vegetables; sprinkle some pepper and salt over it, and stand it on the stove to cook the meat for about one hour, then add five quarts of water, and let it boil; take off the scum as it rises, and add half a pint of cold water, a little soy, a little parsley, a sprig of thyme, a few allspice, and two blades of mace, and let all simmer together for four hours; strain the soup through a fine cloth, and take off any remaining fat with a piece of paper laid lightly on the soup. Cook two ounces rice in boiling water until tender, make a tin of peas hot by standing in boiling water, and cut four ounces lean cooked ham into very fine dice, and place in the tureen with the rice and peas; pour the boiling soup over them, and serve immediately.