for two hours and a half. Season with salt and pepper and simmer half an hour longer. Strain through cheese-cloth into an earthen bowl, and cool.
V
Use a shin of beef and a knuckle of veal. Cut the meat into small bits and break the bone. Brown in the soup-kettle a sliced onion, one tablespoonful of butter, and two tablespoonfuls of sugar. When browned, put in the meat, and one quart of cold water for every pound of meat and bone. Bring slowly to the boiling point, skim, and simmer for three hours. Add an onion, ten cloves, a bay-leaf, a sliced carrot, a pinch of celery seed, and half a dozen pepper-corns. Simmer an hour longer, strain, and set aside to cool. When cold, take the fat from the surface.
VI
Brown in a soup-kettle one large onion, sliced, one tablespoonful of butter, and two tablespoonfuls of sugar. Add a shin of beef cut into bits and broken, and the meat and bones of a cold roast or boiled fowl. The feet and trimmings may also be used. Add four or five quarts of cold water, simmer gently for four hours, season, and proceed according to directions given above.
