Portable Soup

Ingredients

• 2 knuckles of veal
• 3 shins of beef
• 1 large faggot of herbs
• 2 bay-leaves
• 2 head celery
• 3 onions
• 3 carrots
• 2 blade mace
• 6 cloves
• a teaspoonful of salt
• sufficient water to cover all the ingredients

Instructions

1. Take the marrow from the bones;
2. put all the ingredients in a stock-pot, and simmer slowly for 12 hours, or more, if the meat be not done to rags;
3. strain it off, and put it in a very cool place;
4. take off all the fat, reduce the liquor in a shallow pan, by setting it over a sharp fire, but be particular that it does not burn;
5. boil it fast and uncovered for 8 hours, and keep it stirred.
6. Put it into a deep dish, and set it by for a day.
7. Have ready a stewpan of boiling water, place the dish in it, and keep it boiling;
8. stir occasionally, and when the soup is thick and ropy, it is done.
9. Form it into little cakes by pouring a small quantity on to the bottom of cups or basins;
10. when cold, turn them out on a flannel to dry.
11. Keep them from the air in tin canisters.