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Soup en Marmite

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“Give zest and flavor to a mess of pottage”

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 ¾ lb. lean beef

 1 carrot

 2 onions

 1 teaspoonful whole peppers

 1 teaspoonful salt

 Few sprigs parsley

 2 stalks celery

 3 pints (6 cups) water

 1 turnip

 1 tablespoonful mushroom ketchup

 4 cloves

 1 teaspoonful powdered herbs

 2 tablespoonfuls (1½ ozs.) butter

 2 tablespoonfuls (1½ ozs.) flour

 1 teaspoonful kitchen bouquet

 Some forcemeat balls

Melt the butter in a large marmite, let it get brown, then brown in it the onions, cut in rings; remove the onions from the pot, and brown the flour in the butter; then add the water and the kitchen bouquet, stir till smooth, allow this to boil, put back the onions, and add the vegetables cut into neat pieces, the meat cut up into small pieces, and the seasoning; simmer for one and a half hours, remove the meat, and rub through a sieve as much of the vegetables with the soup as possible.

Put the soup back into the marmite with the meat and some forcemeat balls (made as undernoted); simmer again for fifteen minutes, skim off the fat if necessary, and serve in small fireproof dishes.