Soup (Brown)

Instructions

1. Make a good stock of either neck of mutton — three pounds will make two quarts of excellent stock — or of shin of beef.
2. Add some fried onions and let all boil well together.
3. When strained, add two spoonfuls of brown flour.
4. Take a spoonful of sugar and a little butter and let them melt together till quite a dark brown.
5. Mix with the flour a good glass of dark wine, eight cloves, a blade of mace, and some pepper, bruised, and add all to the soup.
6. Let it boil for two or three hours.
7. Serve with toasted bread, cut like dice and fried in butter.