A Hash Soup.
The remains of your roast beef—bones cracked, and meat, skin, etc., chopped; 6 potatoes, boiled and mashed; bunch of herbs, chopped; 1 sliced onion; salt and pepper; 3 quarts of water; 2 tablespoonfuls of butter, rolled in flour; 1 tablespoonful of walnut catsup.
Put on meat, bones, herbs, onion, and water, and simmer two hours, until the nourishment is all drawn from them. Strain, cool, take off the fat; rub in the potatoes through a colander, and season. When it is again hot, stir in the floured butter, and after boiling one minute, the catsup. Pour into the tureen. If you have any soup left from yesterday, you may add it to this, when the potatoes go in.