Bouillon
Take two pounds of lean beef, two pounds of veal, and an old chicken. Cover it well with cold water. Place the soup kettle on the back of the stove where it will boil very slowly; as it does so, the fibers of the meat will enlarge. If cooked too rapidly, the meat hardens so that the water can not penetrate it. Boil three hours or until the meat is tender. Remove every particle of scum as it rises. When thoroughly tender, remove from the fire and let it stand in a cool place all night. Carefully remove every particle of fat from the stock; strain and return to the fire to boil, adding the following vegetables: One head of celery, a sprig of parsley, one turnip, three carrots, two onions, half teaspoonful of pepper corns, four whole cloves, a few tomatoes, and a bunch of sweet herbs. The vegetables must be sliced very thin before adding. Boil about one hour, and just before straining a second time, add salt. The yolks of four eggs well beaten is sufficient for three quarts of bouillon. A few drops of cold water should be added to the egg, pouring upon it the boiling bouillon. Serve in cups.