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CLEAR SOUP (made from fresh meat)

Cut three pounds of the shin of beef, two pounds of veal, and two slices of ham into small pieces, and lay them at the bottom of a stewpan with a lump of butter; put the bones with the meat, and also a couple of large carrots and turnips sliced, a small tea-spoonful of bruised celery-seed tied in muslin, and an onion stuck with three cloves. Cover the stewpan, and set it on the fire. Let the meat brown on both sides, and when there is a brown glaze at the bottom of the pan, put a little hot water to it. Let it come just to the point of boiling, then add a little cold water; repeat this, and remove the scum till no more rises, and then add three quarts of water. Simmer gently by the side of the fire for four or five hours. Strain through a jelly-bag, but do not squeeze or press it at all, and let the liquid remain until the next day, when every particle of fat must be removed, and any sediment or impurities which may be at the bottom of the basin left untouched. When it is to be used, warm it, and, if necessary, clarify it, but if the directions given have been attended to, namely, the meat boiled gently and without ceasing, the scum removed, the liquid gently strained, and the sediment left out, the soup will be as clear as spring water, and of a bright golden colour. As was said in the last recipe this soup may be varied to any extent (see CLEAR SOUP, made from bones). Season, while boiling, with pepper, salt, and a piece of sugar. Probable cost, 4s. Sufficient for two quarts.