3 lbs. beef.
1 carrot.
1 turnip.
1 head of celery.
6 onions, if small button onions—one, if large.
3½ qts. water.
Have ready some nice dripping in a frying-pan. Slice the onions and
fry them brown. Take them out and set them by in a covered pan to keep
warm. Cut the beef into bits an inch long and half an inch thick, and
fry them brown also, turning frequently lest they should burn. Chop the
vegetables and put them with the meat and onions into a covered pot.
Pour on the water and let all stew together for two hours. Then throw
in salt and pepper and boil one hour longer, skimming very carefully.
Strain; put back over the fire; boil up once more to make the liquid
perfectly clear, skim, and add a handful of vermicelli that has been
boiled separately and drained dry. The safest plan is to put in the
vermicelli after the soup is poured into the tureen. Do not stir
before it goes to table. The contents of the tureen should be clear
as amber. Some add half a glass of _pale_ Sherry. This is a fine show
soup, and very popular.