VII
Four pounds of beef from the round, one shin-bone, one large onion sliced, six cloves, one teaspoonful of salt, four pepper-corns, and one quart of cold water for each pound of meat and bone. Cut the meat into large pieces, and crack the bone. Add the cold water, cover closely, and let stand an hour in a cool place. Heat gradually, and simmer for six hours, or until the meat has fallen from the bones, Strain and cool as usual.
VII
Take two calves' feet and one quarter of a pound of lean veal. Add one quart of cold water for every pound of meat and bone, and simmer slowly until it is reduced half. Season with salt, mace, and nutmeg, strain and coo] as usual.
IX
Cut a pound and a half of lean beef into small bits, cover with one quart of cold water, boil half an hour, season to taste, skim and strain.
X
Put into a saucepan three cupfuls of water, a large onion, peeled and quartered, two cloves,
