Consomme.

Eight pounds of a shin of veal, eight pounds of the lower part of the
round of beef, half a cupful of butter, twelve quarts of cold water,
half a small carrot, two large onions, half a head of celery, thirty
pepper-corns, six whole cloves, a small piece each of mace and
cinnamon, four sprigs each of parsley, sweet marjoram, summer savory
and thyme, four leaves of sage, four bay leaves, about one ounce of
ham. Put half of the butter in the soup pot and then put in the meat,
which has been cut into very small pieces. Stir over a hot fire until
the meat begins to brown; then add one quart of the water, and cook
until there is a thick glaze on the bottom of the kettle (this will be
about an hour). Add the remainder of the water and let it come to a
boil. Skim carefully, and set back where it will simmer for six hours.
Fry the vegetables, which have been cut very small, in the remaining
butter for half an hour, being careful not to burn them. When done,
turn into the soup pot, and at the same time add the herbs and spice.
Cook one hour longer; salt to taste and strain. Set in a very cold
place until morning, when skim off all the fat. Turn the soup into the
pot, being careful not to turn in the sediment, and set on the fire.
Beat the whites and shells of two eggs with one cup of cold water.
Stir into the soup, and when it comes to a boil, set back where it
will simmer for twenty minutes. Strain through a napkin, and if not
ready to use, put away in a cold place. This will keep a week in
winter, but not more than three days in summer. It is a particularly
nicely-flavored soup, and is the foundation for any clear soup, the
soup taking the name of the solid used with it, as _Consomme au
Ris_, Consomme with Macaroni, etc.