Consommé
1 small carrot 1 stalk celery 1 bay leaf 2 quarts cold water The under part of the round of beef is the best for this soup, though any lean portions will do. Cut the beef and veal into small pieces and brown them in the butter over a hot fire. Add the cold water, onion, celery, carrot and bay leaf; simmer slowly for five or six hours in a covered kettle. Take from the fire; cool; remove the fat; strain; reheat and serve.