31/2 lbs. lean beef from round 2 tablespoons butter
2 lbs. marrow-bone Carrot 1/3 cup, each
2 qts. cold water Turnip
1 can tomatoes Onion cut in small pieces
1 teaspoon peppercorns Celery
1 tablespoon salt 1 sprig parsley
1 tablespoon lean raw ham, finely chopped 1/2 bay leaf
Wipe meat and cut in inch cubes. Put one-half in kettle with marrow-bone, water, and tomatoes. Brown remaining half in hot frying-pan with some marrow from bone, then turn into kettle. Heat slowly to boiling-point, and cook at temperature just below boiling-point five hours.
Cook ham and vegetables with butter five minutes, then add to soup with peppercorns, salt, parsley, and bay leaf. Cook one and one-half hours, strain, cool quickly, remove fat, and clear.