Left-over Soup
Bones and trimmings of a 6 lb. roast of beef
1 mutton chop
¹⁄₂ lb. fresh gravy beef
2 quarts cold water
2 cloves
2 pepper-corns
1 baked apple
¹⁄₂ cup of cold boiled onions
2 pieces of celery
Bouquet of herbs
1 cup cooked tomato, or 1 cup boiled macaroni
Cut up the meat. Break the bones. Put in a stew-pan with the cold water, vegetables, spices and apple. Bring to the boil. Simmer for two or three hours. Strain. Set aside to cool. Remove fat. When required heat to boiling point. Season. Add the tomato or macaroni.