Classic Culinary Arts:

Stock For Clear Soups

Five pounds of clear beef, cut from the lower part of the round; five quarts of cold water. Let come to a boil, slowly; skim carefully, and set where it will keep just at the boiling point for eight or ten hours. Strain, and set away to cool. In the morning skim off all the fat and turn the soup into the kettle, being careful not to let the sediment pass in. Into the soup put an onion, one stalk of celery, two leaves of sage, two sprigs of parsley, two of thyme, two of summer savory, two bay leaves, twelve pepper-corns and six whole cloves. Boil gently from ten to twenty minutes; salt and pepper to taste. Strain through an old napkin. This is now ready for serving as a simple clear soup or for the foundation of all kinds of clear soups.