Created by dienia b on November 22, 2021
Step 1: Cut the beef into pieces the size of a walnut
Step 2: Taking care to not leave a particle of fat on them.
Step 3: Pour on it, the water and let it boil up three times, skimming well each time, for if any of the grease is allowed to back into the soup, it will be impossible to get it clear.
Step 4: Scrape the carrots, stick four cloves firmly into each side of the onions,
Step 5: And put them in the soup.
Step 6: Then add the celery seed, parsley, mace, pepper and salt.
Step 7: Let this boil until the vegetables are tender, then strain though a muslin bag, return soup to the soup pot, and stir in the well-beaten (stiff)whites of the eggs.
Step 8: Boil until the eggs gather to one side, skim off
Step 9: And color (the soup) a delicate amber by burning a dessert spoonful (tablespoon) of brown sugar and stirring it into soup until sufficiently colored.
Step 10: Wash the bag in warm water, pour the soup through again and serve.