Julienne Soup

• 5 Pounds of Lean Beef
• 5 Quarts of Water
• 2 Turnips

The shin of the beef is the best to make a good Julienne Soup. Set the beef and water in a close vessel where they will heat gradually. After boiling five or six hours add the vegetables, but first cut the vegetables into long, thin shreds. Take a tablespoonful of lard, heat and add the vegetables,