5 lambs’ livers
5 calves’ hearts
5 knuckles of veal
10 qts. water
2 cups onions
2 cups turnip
2 cups celery
1 teaspoon cloves
1¹⁄₂ tablespoons peppercorns
¹⁄₄ cup salt
5 bay leaves
1¹⁄₂ doz. yolks of hard-cooked eggs
2¹⁄₂ lemons
Madeira wine
Make it as directed on page 66.
Serves forty-five or fifty persons.