BOUILLON


Stir together well:-
4 lbs. finely chopped beef
2 quts. cold water
1 slice of onion
2 bay leaves
6 cloves
1 carrot
1 pinch of mace

Bring slowly to boiling point and let simmer two hours.  Put 1 tablespoon of sugar in saucepan, when burnt brown add a slice of onion, stir until onion browns and add to soup.   Strain through cheese cloth, beat whictes of two eggs and add to soup, let boil two minutes.  Strain through a flannel cloth, add salt and pepper, reheat and serve.