The Old Scots Brown Soup

• beef
• meat trimmings
• carrot
• celery
• onions
• leek

Have eight pounds of a shin of beef chipped across in two places, and a knuckle of veal or a scrag or some shanks of mutton with any fresh trimmings the larder can furnish, and a piece of ham, if the ham flavour is admired. Heat and rub hard a nicely tinned stew-pot; melt in it some butter, or rub it with marrow. Let the meat, with a slice of carrot, a head of celery, onions, the white part of