A Good Stock Soup.

5 lbs. brisket of beef.
2 lbs. mutton-bones.
2 onions, sliced and fried.
2 carrots.
2 turnips.
4 stalks of celery.
Bones of chicken or duck, if you have them.
6 cloves.
½ cup of sago or barley.
6 quarts of cold water.
Sweet herbs.
Pepper and salt.

Slice the meat, crack the bones, chop the vegetables, and put all on over the fire with the water. Boil slowly five or six hours; strain; pick out the meat as well as you can, and set aside. Then, rub the vegetables through a colander, prior to straining all through your soup-sieve. Set aside half the stock for Monday. Do this much on Saturday. Or, if you choose, do not strain the soup at all until Sunday morning. It will be the richer for cooling with meat, etc., in it. In either case, season before setting it away, or it may sour. Put Sunday’s stock back into the pot; boil up and skim, before adding the half cup of pearl sago, previously soaked for two hours in a very little cold water. Simmer twenty minutes and pour out.