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Family Soup

Peel and slice two pounds of potatoes, two carrots, a turnip, and a middle-sized onion. Put the onion into a frying-pan with two pounds of shin of beef and half a pound of lean bacon also sliced; add a small cabbage well chopped, and fry till the meat is slightly browned. Drain from the fat, put the meat and sliced vegetables into a stewpan with two quarts of water, and add, after it has simmered one hour, two quarts more of water. Skim carefully before adding the water, which should be poured in by degrees. When the vegetables are done, rub them to a smooth pulp through a colander, and when the meat has stewed three hours remove it from the stewpan, and simmer the whole for some time longer. Strain, thicken with the potato, put the meat back cut up into small bits, and serve hot with toasted sippets. Probable cost, 6d. per quart. Sufficient for twelve persons.