Broth of Beef, Mutton, and Veal.
Put two pounds of lean beef, two pounds of scrag of mutton, sweet herbs, and ten peppercorns, into a nice tin saucepan, with five quarts of water; simmer to three quarts; and clear from the fat when cold.
Note. That soup and broth made of different meats are more supporting, as well as better flavoured.