VEGETABLE SOUP

2 lbs. lean beef or mutton
4 onions
2 turnips
4 carrots
5 skinned tomatoes
6 potatoes
2 parsnips
1 teaspoonful white pepper
1 tablespoonful salt
3 stalks celery
3 quarts (12 cups) cold water

Cut the meat into small, neat slices; put it into a deep earthenware pan, sprinkle in the salt and pepper; add the tomatoes, sliced, the other vegetables all pared or scraped and cut into neat pieces, and the water. Cover tightly and cook slowly in the oven for two and a half hours.

If too thick, add a little boiling water before serving.