Beef Bouillon.
6 lbs. of round of beef, bound into a good shape with tape; 3 small carrots; 3 turnips; 8 very small young onions, and one large one stuck with four cloves. Bunch of herbs; 1 pint of string-beans and same of green peas; 1 small head of cauliflower; 4 quarts of water; pepper and salt; noodles, rice or sago.
Put the beef whole into the water, and heat slowly to a boil. When you have taken off the scum, dip out a pint of the liquor, and put by for cooking the vegetables. Add to the liquor left with the beef one sliced carrot, one turnip, also sliced, the large onion and the herbs. Stew slowly four hours; take out the beef and keep hot over boiling water. Strain the soup, pulping the vegetables; cool and skim, return to the fire, and, when it heats, add noodles, boiled rice or soaked German sago. Simmer five minutes and pour into the tureen.