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Invalid's Soup

Split a calf's foot, and cut a pound of good, lean, juicy beef and a pound of lean mutton into small pieces. Put them, together with half a gallon of water, into an earthenware jar, and bake in a slow oven from six to seven hours, adding another quart of water, a small teaspoonful of whole allspice, and a leaf or two of sage, when the mixture has been stewing three or four hours. When the soup is reduced to half the quantity, strain through a sieve, and, when cold and a jelly, remove the fat. This soup may be taken cold, or warmed up with a little vermicelli, and pepper and salt to taste. Probable cost, 2s. 1d. Sufficient for three pints.