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Ten Peppercorns

Mace. Two Cloves.

Scrape or chop up the beef very finely. Clean the vegetables, and cut them up. Carefully remove all the fat from the stock, which is now a jelly, and put it into a stewpan; add the scraped meat, the white of egg just beaten, the shell broken up roughly, and the vegetables, whisk all together over the fire until just on boiling point, then take out the whisk and let the soup boil up well; it should then be clear.

Take a clean cloth, fix it on a soupstand, and pour boiling water through it, to wash and warm it thoroughly. Pour the contents of the stewpan gently on to this cloth, let it run through slowly twice. This is consommé, and can be served as a variety of soups named according to what is served in them.