Macaroni Soup.

3 lbs. knuckle of veal.
2 lbs. of lean beef.
1 lb. lean ham.
2 onions.
1 carrot.
2 turnips.
Bunch of sweet herbs.
¼ lb. of macaroni cut into fancy shapes, usually known as “Italian Paste.”
6 cloves.
3 tablespoonfuls of butter.
6 quarts of water.
3 stalks of celery.

Mince the meat, crack the bones, and slice the vegetables. Mix all together. Put the butter in the bottom of a soup-pot, next the meat, then the vegetables and herbs; fit on a tight lid, and set the pot where it will warm very slowly. At the end of an hour, open it, pour off the gravy; increase the heat until the meat begins to brown on the sides of the pot. Return the gravy to the rest of the ingredients; cover with six quarts of cold water, and boil until the liquor has fallen to four quarts. This should be in four hours. Strain the soup; pressing out all the nourishment, and rubbing the vegetables through the sieve. Add the paste, or, if you cannot obtain it, the same quantity of pipe macaroni, boiled a few minutes in hot water, and left to get cool. Then, with a sharp knife or scissors, clip it into very short bits, and put into the soup. Season, boil up, skim well, and let all cook gently together for ten minutes. Half of the above quantity of stock will be enough for Saturday’s dinner. Therefore, before adding the macaroni, take out about two quarts, season well, and set aside for Sunday’s soup.