Petite Marmite
For two quarts of soup allow four pounds of beef from the round, a fowl weighing about three pounds, and about eight inches of marrow bone (beef) sawed into inch lengths. Put the beef over the fire to cook in three quarts of cold water, and heat water quickly to the boiling point; let boil three minutes, then skim and remove to a cooler part of the range and keep at the simmering point. Roast the fowl fifteen minutes, then when well browned, put it into the soup kettle, adding also the giblets. Take out the chicken and beef as soon as they are tender. Remove and keep hot a part of the breast of the chicken and a part of the beef, to serve in the soup, and set the rest aside for other use. To the soup add an onion, two cloves, two small carrots, one turnip, and three stalks of celery; remove these as soon as tender and keep them hot. Remove the fat from the broth and strain the broth through cheesecloth; add two teaspoons of salt and reheat.