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+BEEF SOUP.
+
+Take the hind shin of beef, cut off all the flesh off the leg-bone,
+which must be taken away entirely, or the soup will be greasy. Wash the
+meat clean and lay it in a pot, sprinkle over it one small
+table-spoonful of pounded black pepper, and two of salt; three onions
+the size of a hen's egg, cut small, six small carrots scraped and cut
+up, two small turnips pared and cut into dice; pour on three quarts of
+water, cover the pot close, and keep it gently and steadily boiling five
+hours, which will leave about three pints of clear soup; do not let the
+pot boil over, but take off the scum carefully, as it rises. When it has
+boiled four hours, put in a small bundle of thyme and parsley, and a
+pint of celery cut small, or a tea-spoonful of celery seed pounded.
+These latter ingredients would lose their delicate flavour if boiled too
+much. Just before you take it up, brown it in the following manner: put
+a small table-spoonful of nice brown sugar into an iron skillet, set it
+on the fire and stir it till it melts and looks very dark, pour into it
+a ladle full of the soup, a little at a time; stirring it all the while.
+Strain this browning and mix it well with the soup; take out the bundle
+of thyme and parsley, put the nicest pieces of meat in your tureen, and
+pour on the soup and vegetables; put in some toasted bread cut in dice,
+and serve it up.