Beef Tea, with Noodles.
3 lbs. of lean beef; 2 onions; 2 turnips; 2 carrots; 2 cloves; 2 quarts and 1 pint of water; a good handful of noodles (made according to receipt given on Wednesday, First Week in August).
Mince the vegetables. Put on in the water, and boil down to two quarts. Drain off, and pour upon the beef, minced very fine. Simmer one hour; strain, season, and put in the noodles. Cook gently twenty minutes.