5 quarts clear soup stock.

1/2 lb, chopped lean beef.

2 whites of eggs to clear it.

1 cup green cooked peas.

1 cup carrot and turnip and leek and celery if you have them cut in smallest dice.

1 teaspoon extract of meat.

Draw off the stock free from grease, put in the beef and white of egg mixed with some cold water and set 10 on to boil. When well boiled strain through a napkin or tammy cloth or jelly bag. Cook the vegetables separately, wash them off, season the consomme with salt and cayenne and add meat extract (or glaze of your own making) to color light brown, and then the vegetables.