(3 pints. Time, 5 hours)
Take three pounds of beef cut from the lower part of round, remove all the fat, and chop the meat to a fine mince. Place the chopped meat in a saucepan with three quarts of cold water, and let it stand one hour; then put it on the fire, cover, and let it come slowly to the boiling-point, taking off any scum that rises. Then place it where it will only simmer. After it has simmered for four hours add the vegetables cut into dice, and the spices, and let it simmer one hour longer. Strain into an earthen bowl and let it cool without covering. This stock will not jelly, as no bones are boiled with it.
When ready to use remove grease, season, if necessary, with pepper and salt, and put into saucepan with three fourths of a pound of lean meat chopped fine, and the white of one egg. Stir until it boils; let it boil for fifteen minutes. Lay a fine cloth on a sieve and strain through it the bouillon without pressing. It should be perfectly clear and of the color of amber. It can be served in cups. A little sherry may be added, if liked, when served at afternoon teas.