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SPANISH SOUP (another way)

Butter a large stewpan thickly; place in it, in an even layer, two large onions cut into slices, four ounces of lean ham cut into dice, and two pounds of freshly-killed juicy beef cut into pieces two inches square. Add any bones and trimmings of meat or poultry that may be at hand, or if an old pheasant, partridge, or hen can be procured at a small expense, truss it for boiling, brown it in a saucepan with a little butter, and lay it upon the meat. Pour over these ingredients as much stock as will barely cover them, and boil quickly till it begins to thicken and look like gum. Slacken the heat of the fire, and let the saucepan remain on it till this gum has become a bright-brown colour; pour upon it two quarts of stock or water, and add a large carrot, a bunch of parsley, a sprig of thyme, a bay leaf, a piece of garlic the size of a pea, half a blade of mace, and two cloves. Let the liquor boil, skim carefully, and simmer gently till it is strong and pleasantly flavoured. Strain it, and when cold remove the fat from the surface. Prepare about a pint and a half of mixed vegetables, such as carrots, turnips, leeks, celery, and Spanish peas. Let these be cut into strips or shapes of an equal size, and partially boil them in plain water. Boil the soup, throw the vegetables into it, and let them remain until done enough. About twenty minutes before the soup is to be served, put into it some small pork sausages, and when these are done enough, serve them with the vegetables in the tureen with the soup. Time, two hours to simmer the stock. Probable cost, 1s. 6d. per pint.