Bone Soup.

6 or seven lbs. of uncooked bones, beef, mutton, veal, and salt pork, bought in market for a trifle, and pounded to pieces.
2 minced carrots.
2 turnips.
2 onions.
2 stalks of celery.
Bunch of sweet herbs.
Salt and pepper.
½ cup tapioca, soaked two hours in one cup of cold water.
5 quarts of water.

Put on the bones and vegetables early in the day. Purchase soup meat a day beforehand, whenever you can. Cover with half the water. When the scum arises after the boil is reached, remove it, and pour in another quart of cold water. This will bring up more scum. Skim, after boiling again, and pour in the rest of the water. When no more scum comes up, cover the pot, and cook gently four hours, if you can give it so much time. Divide the liquor into two parts. Set away half in a stone jar, with the bones in the bottom, fit on the lid, having salted the liquor. This is Sunday’s “stock.” Strain the rest through a fine soup-sieve, without pressing the residuum in the bottom, season it, and having skimmed it carefully after the boil, stir in the soaked tapioca. Simmer twenty minutes, and it is ready.