Fivepounds of the leg or shin of beef; onegallon of water; ateaspoonful of salt; twoheads of celery; fivecarrots; threeonions; fourturnips; twotomatoes, and abunch of sweet herbs. Boil four hours and a half.
Cut the meat in two or three pieces, and put them into a pot with agallon of cold water, which gradually soaks out the juices of the meat before coming to the boil. Salt well, then skim as the soup heats. Boil slowly with a regular heat for about four hours; then add twoheads of celery, fivecarrots cut small, twotomatoes, threeonions sliced and fried, and the sweet herbs tied up in muslin. The turnips should be added half an hour before serving. If any portion of the meat is required for the table, take it from the soup about two hours before dinner. Let the remainder be left in the soup, which must be strained through a hair sieve before it is served.