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Soup, Cheshire

The following is a very old Cheshire recipe for a good and inexpensive soup. It dates back as far as the sixteenth century. Put a hock of beef into a gallon of cold water, simmer it gently for six hours, taking care that it is well skimmed. Put in some thyme, sweet marjoram, and celery, all tied in a bunch, as also a couple of onions cut fine. Skim off all the fat, and season with pepper and salt and a little ketchup. By omitting the above seasoning, this soup may be turned into all kinds of soups, by adding the vegetables to give the flavour required.