Baked Soup.
2 lbs. of lean beef, cut into dice.
3 stalks of blanched celery.
2 turnips.
Handful of chopped cabbage.
1 onion.
1 carrot.
2 roots of salsify, cut small.
Chopped parsley.
½ cup of rice, previously boiled for fifteen minutes.
½ can of tomatoes, cut up.
Pepper and salt.
1 quart cold water.
Prepare beef and vegetables early in the day; mix all up well, and put into a strong earthenware jar, with a good cover of the same material. Coat this top thickly with a stiff paste of flour and water to exclude the air, and set in the oven for six hours. Once in a while, grease the paste to prevent it from scorching or cracking. It is also well to set the jar in a dripping or bake pan of boiling water. Serve without straining.