2 lbs. shin of beef, 2 lbs. knuckle of veal, a little salt, 2 young carrots, 1 turnip, 1 leek, 1/2 head of celery, 1 cauliflower, 1 gill of peas, 1/4 saltspoonful of carbonate of soda.

Cut the meat from the bone-do not use the fat; break the bones in halves; do not use the marrow. Pat the meat and bones into a stockpot with five pints of cold water, a teaspoonful of salt will assist the scum to rise, boil quickly and remove scum as it rises, then simmer gently 5 hours. Cut carrots and turnips in slices; the head of celery and leek wash well and cut in squares; cut the cauliflower in sprigs after washing. One hour before serving add vegetables; the sprigs of cauliflower can be put in 15 minutes before serving. Put one gill of peas, a teaspoonful of salt, a quarter of a saltspoonful of soda into boiling water and boil 15 minutes, then put peas in tureen and put soup over them.