Good Beef Soup.
6 lbs. of shin beef, cut in strips; 2 lbs. of bones, cracked; 4 stalks of celery; 1 onion; 3 carrots; 2 turnips; bunch of sweet herbs; pepper and salt; 7 quarts of water.
Put on the meat and bones in the water, and cook slowly, skimming often, for two hours. Add the herbs and all the sliced vegetables except one carrot, and cook two hours more. Strain off the liquor; put bones and meat, well seasoned, into your stock-pot; add the soup (there should be at least five quarts in all) except what is needed for to-day, and put away for future use. Pulp the vegetables into to-day’s soup; cool, take off the fat; season; put back over the fire; add the reserved carrot, which should have been cut into dice and cooked by itself in a little water; simmer ten minutes, and pour out.