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Celery Broth (Have three medium stalks fresh)

Have three medium stalks fresh celery. Pick off all leaves and roots, keeping only the perfect hearts for to-night's dinner. Cut the branches into small pieces, and the roots as well, then thoroughly wash in cold water, drain well and place in a saucepan with one and a half pounds finely chopped lean, raw shin of beef, two branches of well-cleaned parsley, one branch of chervil and a fine branch of chives. Add two egg whites; season with two teaspoons of salt and two saltspoons white pepper; stir with a wooden spoon for five minutes, then gradually pour in two and a half quarts water, continually stirring while adding it; place the pan on the open fire and continually mix until it comes to a boil. Shift the pan to the corner of the range and let gently simmer for one and a half hours. Strain the broth through a cheesecloth into six cups and serve. If any of the broth is left over, strain it into the white broth.