VI
Chop fine two pounds of lean beef, cover with cold water, simmer until tender, cool, skim, and reheat. Add one cupful of sherry, two tablespoonfuls of made mustard, a teaspoonful of Worcestershire sauce, and a grating of nutmeg. Thicken with two tablespoonfuls of butter, blended with one tablespoonful of flour, and rubbed smooth with a little of the soup. Stir while cooking. Add one cupful of boiling cream, season to taste, and serve.