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Clear Soup Stock

To four pounds of beef add six quarts of cold water and place over the
fire. Just before it boils, skim it carefully. Then add two cups of
cold water and skim again, repeating this for a third skimming. Allow
it to simmer slowly for three hours. Then add the vegetables; eight
ounces each of cut up carrots, onions and turnips, and three ounces
of celery, with salt and pepper. Simmer three hours longer. The stock
should be strained before using, and while cooking it should not be
allowed to boil.

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Daniel Webster's Chowder

Fry with some slices of pork, four tablespoonfuls of sliced onions,
to a light brown. Put them in a deep iron pot with six pounds of cod
sliced, one quart of boiled mashed potatoes, one pound and a half
of broken sea biscuit, fifty oysters, one teaspoonful of thyme, one
teaspoonful of summer savory, one-half a bottle of mushroom catsup,
one bottle of port or claret, one-half a nutmeg, one dozen cloves, a
little mace and allspice, one half a lemon sliced, pepper and salt.
Cover with one inch of water and cook slowly until done.

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Scott's Chowder