A Plain Soup.
5 lbs. shin of beef—meat sliced and bones cracked; 4 turnips; 4 carrots; 3 stalks of celery; 1 large onion stuck with 6 cloves; bunch of herbs; pepper and salt; 6 quarts of water.
Put meat, bones and sliced vegetables on with the water, and cook slowly four hours. At the end of two hours take out a cupful of the meat, and spread out to cool. When the four hours are up, strain the soup, rubbing the vegetables through a colander; cool, skim, and season; add the cooled meat cut into dice, heat to boiling, and serve. Put the meat and bones left in the colander into the stock-jar, with all of the soup not used to-day.