10 lbs. meat and bone
10 qts. water
1¹⁄₂ teaspoons peppercorns
1 teaspoon cloves
3 bay leaves
1 tablespoon chopped thyme
1 tablespoon sweet marjoram
3 tablespoons chopped parsley
2 cups carrot
2 cups turnip
2 cups celery
1 cup onion
¹⁄₄ cup salt
Make it as directed on page 60.
Serves forty-five or fifty persons.