Cut all the meat from the beef bone in small pieces; slice the onions; fry
the ham (or, if preferred, a thick slice of salt pork weighing not less
than two ounces); fry the onions a bright brown in this fat; add the
pieces of beef, and brown them also. Now put all the materials, bones
included, into the soup-kettle; add the cold water, and let it very
gradually come to a boil. Skim with the utmost care, and then boil slowly
and steadily for not less than five hours, six or even seven being
preferable. Strain, and set in a cold place. Next day remove the fat, and
put the soup on the fire one hour before it will be wanted. Break the
white and shell of an egg into a bowl; add a spoonful of cold water, and
beat a moment; add a little of the hot soup, that the white may mix more
thoroughly with the soup, and then pour it into the kettle. Let all boil
slowly for ten minutes; then strain, either through a jelly-bag, or
through a thick cloth laid in a sieve or colander. Do not stir, as this
would cloud the soup; and, if not clear and sparkling, strain again.
Return to the fire, and heat to boiling-point, putting a lemon cut in thin
slices, and, if liked, a glass of sherry, into the tureen before serving.
A poached egg, or a boiled egg from which the shell has been peeled, is
often served with each plate of this soup, which must be clear to deserve
its name.
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