Beef Soup
1 teaspoon sweet marjoram 2 whole allspices 2 whole cloves Pinch of mace Salt and pepper 2 quarts cold water 1 tablespoon cornstarch Cut the beef into small pieces; put it in a pan with the butter and brown over a hot fire. Take out the meat and put it in a large kettle with the onions, carrots and celery all chopped fine; add the seasoning and water; bring to a boil and skim well. Set aside to simmer, closely covered, six or eight hours; then strain and set away. Next day remove all the fat from the top and boil half an hour. Thicken with a tablespoon of cornstarch mixed with a little cold water; boil three minutes and serve.