Chapter III

Take the bone of a rib roast of beef, the trimmings of beef steak, and the bones and trimmings of a cold turkey or chicken. Cover with four quarts of cold water, add two carrots, three turnips, and an onion, all cut fine, six cloves, and pepper and salt to season. Simmer for four hours, take out the bones, rub through a coarse sieve, cool, skim, and reheat. Thicken with one tablespoonful each of butter and flour, blended together and rubbed smooth with a little of the soup, season to taste, and serve with croutons.