Some beef water, 2 oz. salt to every gallon of water, 4 turnips, 2 carrots, some celery, 4 young leeks, 6 cloves, 1 onion, 1/2 teaspoonful peppercorns, some savory herbs.

Various parts of beef are used for this; if the meat, after the soup is made, is to be sent to the table, rump steak or the best parts of the leg are generally used, but if soup alone is wanted, part of the shin with a pound from the neck will do very well. Pour cold water on the beef in the soup pot and heat the soup slowly, the slower the better, letting it simmer beside the fire, strain it carefully, adding a little cold water now and then, put in 2 oz. of salt for every gallon of water, skim again, and put in four turnips, two carrots, some celery, 4 young leeks, 6 cloves stuck into an onion, half a teaspoonful of peppercorns, and some savory herbs; let the soup boil gently for six hours; strain.