5 lbs. lean beef from middle of round 1 tablespoon salt
Carrot 1/3 cup each, cut in dice
2 lbs. marrow-bone Turnip
3 quarts cold water Onion
1 teaspoon peppercorns Celery
Wipe, and cut meat in inch cubes. Put two-thirds of meat in soup kettle, and soak in water thirty minutes. Brown remainder in hot frying-pan with marrow from marrow-bone. Put browned meat and bone in kettle. Heat to boiling-point; skim thoroughly, and cook at temperature below boiling-point five hours. Add seasonings and vegetables, cook one hour, strain, and cool. Remove fat, and clear. Serve in bouillon cups.