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Consomme in Cups

Two pounds raw beef from a shin, cut into pieces, any parings of chicken, beef and bones of same on hand, one-medium sized sliced carrot, one medium ditto sliced turnip, one ditto onion, one branch parsley chopped up, one clove sound garlic chopped up, one branch chopped celery, one ditto chervil, one ditto leeks, one tablespoon salt, ten whole black peppers, one clove, five allspice, one sprig bay leaf and one saltspoon thyme.

Place all the above in a saucepan, then pour in a little cold water to nearly cover the meat and other ingredients. Place the pan to one side and let it stand to infuse for one hour. Then place the pan on the hot range and gently stir the contents with a wooden spoon while cooking for five minutes. Pour in two and a half quarts of boiling water and stir well again until it comes to a boil. Cover the pan and let it slowly simmer for one and a half hours. Strain the consomme through a napkin into six cups or a hot tureen and serve very hot.

N.B.--When the consommme is not to be served in cups, but with vegetables, pastes and so on, then it should be strained into another saucepan, as you will be directed.