Julienne Soup.

2 lbs. of mutton, and a like quantity of veal, with some beef-bones.
2 carrots.
2 turnips.
Half a cabbage.
3 onions.
3 stalks of blanched celery.
½ can of tomatoes.
5 quarts of cold water.
2 tablespoonfuls of butter.
2 teaspoonfuls of sugar.
Bunch of sweet herbs.
Pepper and salt.

Cut the meat small, crack the bones, and put on to cook in five quarts of water with the herbs. While it simmers, prepare the vegetables, with the exception of the cabbage and tomatoes, by cleaning, paring, and cutting them into narrow strips about two inches long, and as nearly as possible of uniform size. Lay them in cold water for one hour. Drain very dry, and put them into a frying-pan in which you have melted, but not cooked, the butter, and dissolved the sugar. Toss them over a hot fire until they are coated with the butter, but do not let them scorch. Set aside in a clean vessel set within one of hot water. When the meat has boiled to rags, and the liquid is reduced one-third, strain it and set by until the fat rises and can be taken off. Return the soup to the fire, season, boil up and skim; add the glazed vegetables, with the chopped cabbage—which should have been parboiled, then drained—and the tomatoes, cut up small. Stew gently for one hour. Serve with the vegetables in it.

This will make enough soup for two days, unless your family be large.