1 pound of round of beef, 2 quarts of water, 2 small new carrots or 1/2 of an old carrot, 1/2 pound of beef bones, 2 small potatoes ,1 onion, 1 tomato fresh or canned Parsley

Boil the beef, bones, and vegetables in two quarts of water over a slow fire−−adding pepper and salt. Skim
occasionally, and after two hours add two tablespoons of sherry; then strain through fine soup−strainer or cheese−cloth. This is the basis of all the following soups, except when otherwise stated.

To make this stock richer, add a turkey leg to above receipt; boil one and a half hours, then add one−half a pound of finely chopped beef. Cook for half an hour longer, then strain.
To make meat jelly, add a little gelatine to the soup stock five minutes before straining.

To give a good dark color to the stock, add a few drops of "caramel," which is prepared in the following

Put three tablespoons of granulated sugar into a saucepan with a little water, and until the sugar has become dark and reddish; then add a little more water and boil again until the sugar is melted. Strain and pour into a bottle when the caramel will keep perfectly for several weeks.