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Bouillon

Take three pounds of leg of beef, cut into several pieces, lay them in a flat stewpan, and pour two quarts of cold water on them. Let this heat slowly by the side of the fire, skim it when it begins to boil, and let it simmer gently for half an hour, skimming carefully from time to time. Take two carrots, two turnips, one onion, two leeks, and half a head of celery, wash them well, slice them, and add them to the meat, with half a tea-spoonful of savoury herbs, one tea-spoonful of salt, and twelve peppercorns. Stew gently for another three and a half hours. Strain into a large bowl, and set aside to cool. When required for use, skim off every particle of fat, and heat as much as may be required. Probable cost, 1s. 9d.