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Beetroot Broth

Peel and boil for fifteen minutes four medium, sound red beets, drain, slice very finely and place in a saucepan with two pounds chopped shin of beef, one sliced carrot, one ditto onion, two ditto leeks, two branches parsley, one branch chervil, two bay leaves and two cloves; pour into the pan three quarts water, season with two teaspoons salt and half teaspoon pepper, mix well and let slowly come to a boil, mixing once in a while, then keep pan simmering two hours; remove, strain the broth through a double cheesecloth into six cups and serve either hot or cold.