Clear Soup Recipe

Ingredients: Stock meat, water, a bunch of herbs (thyme, parsley,

chervil, bay leaf, basil, marjoram), three carrots, three turnips, three

onions, three cloves stuck in the onions, one blade of mace.



Cut up three pounds of stock meat small and put it in a stock pot with

two quarts of cold water, three carrots, and three turnips cut up, three

onions with a clove stuck in each one, a bunch of herbs and a blade of

mace. Let it come to the boil and then draw it off, at once skim off

all the scum, and keep it gently simmering, and occasionally add two

or three tablespoonsful of cold water. Let it simmer all day, and then

strain it through a fine cloth.



Some of the liquor in which a calf's head has been cooked, or even a

calf's foot, will greatly improve a clear soup.



The stock should never be allowed to boil as long as the meat and

vegetables are in the stock pot.

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