Beef Soup

1 moderate sized shin of beef
5 or 6 qts cold water
1 Tbs salt and pepper
1 tsp pepper
1 carrot
2 turnips
2 Tbs rice OR pearl barley
1 head celery
2 potatoes

Crack the beef bone in small pieces, wash and place it in a kettle to boil, with five or six quarts of cold water. Let it boil about two hours, or until it begins to get tender; boil it one hour longer, then add the carrots, turnips, celery head, and rice or pearl barley; the vegetables to be minced up in small pieces like dice.

After these ingredients have boiled for fifteen minutes, put in two potatoes cut up in small pieces, let it boil half an hour longer; take the meat from the soup, and if intended to be served with it, take out the bones and lay it closely and neatly on a dish, and garnish with sprigs of parsley. Serve made mustard and catsup with it.

It is very nice pressed and eaten cold with mustard and vinegar, or catsup. Four hours are required for making this soup. Should any remain over the first day, it may be heated, with the addition of a little boiling water, and served again. Some fancy a glass of brown sherry may be added just before being served. Serve very hot.

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