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Vegetable Soup

2 lbs. lean beef or mutton 4 onions 2 turnips 4 carrots 5 skinned tomatoes 6 potatoes 2 parsnips I teaspoonful white pepper I tablespoonful salt 3 stalks celery 3 quarts (12 cups) cold water Cut the meat into small, neat slices; put it into a deep earthenware pan, sprinkle in the salt and pepper; add the tomatoes, sliced, the other vegetables all pared or scraped and cut into neat pieces, and the water. Cover tightly and cook slowly in the oven for two and a half hours.

If too thick, add a little boiling water before serving. 4 lbs. shin of veal I onion I blade mace 2 stalks celery I fowl