Clear Soup
Clear Soup is made from a shin of beef, or from beef and veal. Crack the bones, and cut the meat into fine pieces. Cover with cold water in the proportion of one quart of water to a half pound of meat and bone. Bring to the simmering point and keep it at that temperature for several hours. To have good clear soup, the temperature must be kept even.
If the water boils vigorously, the gelatines of the meat do not dissolve and so a portion of the good is lost. It is a mistake to skim off the scum during the cooking, because this is a needful part of the meat. Cool and skim off the fat. Re-heat, adding the flavorings: an onion, with a few cloves stuck into it, a small carrot chopped fine, a teaspoon of celery seed, a teaspoon of Larkin Black Pepper, two tablespoons of Larkin Table Salt. To make perfectly clear, add the white and shell of an egg, remembering that the soup must be cold when these are added. Bring to a boil but do not boil, and serve.
This process is the basis of all soups made from meat, no matter what kind, and the stock thus made can be kept for several days.