Bouillon ~ 1908

Put four pounds of juicy beef into a large soup pot, a large knuckle of veal, two turnips, two carrots, one bunch of pot-herbs, a small pod of red pepper, two small onions, salt, and a half teaspoonful of celery salt. This is then to be covered with six quarts of cold water and boil for six hours. Strain and stand in a cold place over night, and when the fat has formed a cake of the top remove is and heat the stock, having added a wineglass of sherry wine. The soup gains a certain flavor if the wine is boiled in it that can be given in no other way, but a certain amount of strength is lost, so that it is best to add a little more when the soup is ready to serve.