Beef bouillon
Put together in an agate-lined saucepan two pounds of lean beef, minced; one-half pound of lean veal, also minced, and two pounds, each, of beef and veal bones, well cracked. Cover deep with cold water and bring slowly to a boil, then simmer for four hours. Season with salt, pepper and two teaspoonfuls of kitchen bouquet, then remove from the fire. When very cold and like a jelly, skim all fat from the surface of the soup and heat to enable you to strain out the bones and meat. Return to the fire, drop in the white of an egg and a crushed egg-shell, bring to a boil, drop in a bit of ice to check ebullition and, five minutes later, pour carefully, not to disturb the dregs, through a colander lined with white flannel. You may now heat it to scalding, add a glass of sherry and eat it hot, or set on ice when cold until you can have it as “iced-bouillon.” It is good in either way.