RICH BROWN SOUP.

Take six pounds of the lean of fresh beef, cut from the bone.
Stick it over with four dozen cloves. Season it with a tea-spoonful
of salt, a tea-spoonful of pepper, a tea-spoonful of
mace, and a beaten nutmeg. Slice half a dozen onions; fry them in
butter; chop them, and spread them over the meat after you have
put it into the soup-pot. Pour in five quarts of water, and stew
it slowly for five or six hours; skimming it well. When the meat
has dissolved into shreds, strain it, and return the liquid to the
pot. Then add a tumbler and a half, or six wine glasses of claret
or port wine. Simmer it again slowly till dinner time. When the
soup is reduced to three quarts, it is done enough. Put it into a
tureen, and send it to table.