Having well buttered the inside of a nicely tinned stew-pot, cut
half a pound of ham into slices, and lay them at the bottom, with
three pounds of the lean of fresh beef, and as much veal, cut from
the bones, which you must afterward break to pieces, and lay on
the meat. Cover the pan closely, and set it over a quick fire.
When the meat begins to stick to the pan, turn it; and when there
is a nice brown glaze at the bottom, cover the meat with cold
water. Watch it well, and when it is just coming to a boil, put in
half a pint of cold water. This will cause the scum to rise. Skim
it well, and then pour in another half pint of cold water; skim it
again; pour in cold water as before, half a pint at a time, and
repeat this till no more scum rises. In skimming, carefully avoid
stirring the soup, as that will injure its clearness.
In the mean time prepare your vegetables. Peel off the outer skin
of three large white onions and slice them. Pare three large
turnips, and slice them also. Wash clean and cut into small pieces
three carrots, and three large heads of celery. If you cannot
obtain fresh celery, substitute a large table-spoonful of celery
seed, tied up in a bit of clear muslin. Put the vegetables into
the soup, and then place the pot on one side of the fire, where
the heat is not so great as in the middle. Let it boil gently for
four hours. Then strain the soup through a fine towel or linen bag
into a large stone pan, but do not squeeze the bag, or the soup
will be cloudy, and look dull instead of clear. In pouring it into
the straining cloth, be careful not to disturb the ingredients at
the bottom of the soup-pot.
This soup should be of a fine clear amber colour. If not perfectly
bright after straining, you may clarify it in this manner. Put it
into the stew-pan. Break the whites of two eggs into a basin,
carefully avoiding the smallest particle of the yolk. Beat the
white of egg to a stiff froth, and then mix it gradually with the
soup. Set it over the fire, and stir it till it boils briskly.
Then take it off, and set it beside the fire to settle for ten
minutes. Strain it then through a clean napkin, and it will be fit
for use. But it is better to have the soup clear by making it
carefully, than to depend on clarifying it afterward, as the white
of egg weakens the taste.
In making this (which is quite a show-soup) it is customary to
reverse the general rule, and pour in cold water.