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Borsh, Polonaise

Place in an earthen soup pot a two-pound piece flank of beef, pour in four quarts water and season with a light tablespoon salt, place pot on fire and as soon as it comes to a boil skim fat from surface. Cut head and feet off a small duck, neatly draw and wipe, place on a tin, spread a little butter over breast and roast for twenty-five minutes. Remove and add to soup pot with a quarter-pound piece raw, lean bacon, two each carrots, leeks and parsley roots, two branches celery, one onion, two peeled beetroots, a sprig thyme, bay leaf, two cloves and a teaspoon allspice. Place lid on and let simmer for an hour and a half, skim off fat once in a while, then add a smoked sausage, let continually simmer for thirty minutes and lift up all ingredients from pan. Cut a carrot, a beet, a very small piece of pork and small piece of beef in julienne strips, cut sausage in small slices and place all in a soup tureen. Skim fat from surface of broth, then strain it through a double cheesecloth over the ingredients in the soup tureen and serve. N.B. Keep duck for to-morrow's luncheon and balance of beef and bacon for further use.