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The remainder can be used for other dishes. Press the cloves into the onion and add it to the soup with the bay leaf, mace, whole peppers, carrot, turnip, and celery, cleansed and pared, and cut into neat pieces. Allow to simmer until the vegetables are tender. Remove the fat and strain the soup; add salt to taste and reheat it. Into each small soup pot put two pieces each of chicken, beef, and vegetables, and pour over them the soup. Place on the covers and serve with small pieces of toasted bread.

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 2 lbs. lean beef or mutton

 4 onions

 2 turnips

 4 carrots

 5 skinned tomatoes

 6 potatoes

 2 parsnips

 1 teaspoonful white pepper

 1 tablespoonful salt

 3 stalks celery

 3 quarts (12 cups) cold water

Cut the meat into small, neat slices; put it into a deep earthenware pan, sprinkle in the salt and pepper; add the tomatoes, sliced, the other vegetables all pared or scraped and cut into neat pieces, and the water. Cover tightly and cook slowly in the oven for two and a half hours.