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 4 tablespoonfuls bread crumbs

 1 teaspoonful chopped parsley

 ½ teaspoonful grated lemon rind

 1 egg

 1½ tablespoonfuls chopped suet

 ½ teaspoonful powdered herbs

 Seasoning of salt and pepper

 A pinch powdered mace

Beat up the egg and mix in the above ingredients, form into tiny balls, roll in flour, and add to the soup.

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 4 lbs. shin of beef

 3 cloves

 2 quarts (8 cups) water

 2 stalks celery

 1 bay leaf

 1 blade mace

 1 large carrot

 2 onions, browned

 1 bunch sweet herbs

 1 teaspoonful whole peppers

 1 teaspoonful salt

 Some poultry or game bones

 3 sprigs parsley

Wipe the meat and cut it into small square pieces. Break up the bones and remove the marrow. Put the bones and the meat into a large casserole, cover with the water, and bring slowly to boiling point; skim thoroughly, then add all the other ingredients, and simmer for four hours; then strain, and when cold remove the fat.

The bones may be boiled down again for cheaper stock.

To brown the onions place them with the skin on in a tin and set in the oven until brown.