Amber Soup, or Clear Broth.
This soup is served at almost all company dinners. There can be no better choice, as a heavy soup is not then desirable.
Ingredients: A large soup bone (say two pounds), a chicken, a small slice of ham, a soup bunch (or an onion, two sprigs of parsley, half a small carrot, half a small parsnip, half a stick of celery), three cloves, pepper, salt, a gallon of cold water, whites and shells of two eggs, and caramel for coloring.
Let the beef, chicken, and ham boil slowly for five hours; add the vegetables and cloves, to cook the last hour, having first fried the onion in a little hot fat, and then in it stuck the cloves. Strain the soup into an earthen bowl, and let it remain overnight. Next day remove the cake of fat on the top; take out the jelly, avoiding the settlings, and mix into it the beaten whites of the eggs with the shells. Boil quickly for half a minute; then, placing the kettle on the hearth, skim off carefully all the scum and whites of the eggs from the top, not stirring the soup itself. Pass this through the jelly bag, when it should be quite clear. The soup may then be put aside, and reheated just before serving. Add then a large table-spoonful of caramel, as it gives it a richer color, and also a slight flavor.
Of course, the brightest and cleanest of kettles should be used. I once saw this transparent soup served in Paris, without color, but made quite thick with tapioca. It looked very clear, and was exceedingly nice.
This soup may be made in one day. After it is strained, add the eggs and proceed as in receipt. However, if it is to be served at a company dinner, it is more convenient to make it the day before.