Dresden Soup.

2 lbs. of lean beef, cut into strips.
4 pig’s feet, cleaned well.
4 lbs. of mutton and beef bones, cracked.
2 onions.
1 bunch of sweet herbs.
2 carrots.
2 blades of mace.
4 tablespoonfuls of butter, and the same of rice-flour.
Juice of a lemon.
1 tablespoonful of Worcestershire sauce.
1 raw egg for force-meat.
Salt and pepper.
6 quarts of cold water.
1 glass of claret.

Early in the day, put on the meat, pig’s feet and bones, and cook slowly five hours in six quarts of water. Skim then, carefully, add the onions, mace, and herbs, cut small, and the carrots, grated. Stew half an hour; take out the meat and the feet, leaving the bones, etc., on the fire. Cut the flesh from the feet, and return the bones to the pot. Set aside half this flesh, with a few pieces of beef, to get cold. Chop the rest fine, and make up with pepper, salt, and a raw egg, into small force-meat balls. Roll them in flour, lay upon a greased plate, and set within the oven to “crust.” When quite firm, take out and cool. Cut the reserved meat into small, square bits. When the soup has cooked half an hour after the meat was taken out, strain and season it. Divide into two portions. Into that designed for Sunday drop the dice of meat, from the pig’s feet as well as the beef, and set away, covered, in an earthenware vessel. Return the rest to the fire; thicken with the butter, melted and worked up into the rice-flour; add the sauce, lemon-juice, and a glass of claret. Put the force-meat balls into the heated tureen; pour on the soup, cover five minutes, and serve.