1 sprig of parsley.
2 bay-leaves.
6 whole cloves.

Wipe the meat and cut off all the bone. Put the bone in a clean
kettle first, and then the meat on top, and pour in the water;
cover, and let this stand on the back of the stove an hour,
then draw it forward and let it cook. This will bring scum on
the water in half an hour, and you must carefully pour in a cup
of cold water and skim off everything which rises to the top.
Cover the kettle tightly, and cook very slowly indeed for four
hours; then put in the cut up vegetables and cook one hour more,
always just simmering, not boiling hard. Then it is done, and
you can put in the salt, and strain the soup first through a
heavy wire sieve, and then through a flannel bag, and set it
away to get cold, and you will have a strong, clear, delicious
stock, which you can put many things in to have variety.


Clear Vegetable Soup

Slice one carrot, turnip, and one potato, and cut them either
into small, even strips, or into tiny cubes, or take a vegetable
cutter and cut out fancy shapes. Simmer them about twenty minutes.
Meanwhile, take a pint of soup stock and a cup of water and heat
them. Sprinkle a little salt over the vegetables and drain them;
put them in the soup-tureen and pour the hot soup over.


Split Pea Soup