fresh beef that has been newly killed: any substantial part will
do that has not too much fat about it: a fore leg is very good for
this purpose. Wash it well. Cut off all the meat, and break up the
bones. Put the meat and the bones into a large pot, very early in
the day, so as to allow eight or nine hours for its boiling.
Proportion the water to the quantity of meat--about a pint and a
half to each pound. Sprinkle the meat with a small quantity of
pepper and salt. Pour on the water, hang it over a moderate fire,
and boil it slowly; carefully skimming off all the fat that rises
to the top, and keeping it closely covered, except when you raise
the lid to skim it. Do not, on any account, put in additional
water to this soup while it is boiling; and take care that the
boiling goes steadily on, as, if it stops, the soup will be much
injured. But if the fire is too great, and the soup boils too
fast, the meat will become hard and tough, and will not give out
its juices.

After the meat is reduced to rags, and the soup sufficiently
boiled, remove the pot from the fire, and let it stand in the
corner for a quarter of an hour to settle. Then take it up, strain
it into a large earthen pan, cover it, and set it away in a cool
dry place till next day. Straining it makes it clear and bright,
and frees it from the shreds of meat and bone. If you find that it
jellies in the pan, (which it will if properly made,) do not
disturb it till you are ready to put it into the pot for the
second boiling, as breaking the jelly may prevent it from keeping
well.

On the following morning, boil separately, carrots, turnips,
onions, celery, and whatever other vegetables you intend to