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Potato Soup

Boil a shank of beef two days before you want your soup, strain into a crock and let stand till you need it, the fat will rise to the top, this you must take off before beginning to make your soup, now take your soup pot, and in about two tablespoonfuls of this same fat, fry brown four large onions sliced, put in half your stock, have ready a pot of nicely mashed potatoes, stir the potatoes into the soup till about the thickness of thick cream, and season with pepper and salt. The remaining stock is valuable for graveys, &c., or Scotch broth instead of mutton.