Dieppe Soup.
2 lbs. of beef, cut from the shin, and sliced; 2 sliced onions; 2 carrots; 1 teaspoonful of sugar; dripping for frying; 3 stalks of celery; 5 quarts of water; ½ cup of farina, soaked two hours in a little milk. Pepper and salt.
Flour, and fry the beef with the onion, sugar, pepper, and salt, to a good brown in the dripping. Put into a soup-pot, with five quarts of water, the carrots, and celery, and cook slowly four hours, at least. Strain, cool, and skim; season; add the farina, and simmer half an hour longer, stirring faithfully.