If a thicker broth is desired, one heaped tablespoonful of corn-starch or flour may be first dissolved in a little cold water; then a cup of the hot broth gradually mixed with it, and the whole added to the soup and boiled for five minutes.
CLEAR OR AMBER SOUP.
This soup needs careful attention.

It may be made of beef alone, but, if desired very rich for a special dinner, requires the addition of either a chicken or a knuckle of veal.

Allow, then, for the best soup, a soup-bone,--the shin of beef being most desirable,--weighing from two to three pounds; a chicken; a slice of fat ham; two onions, each stuck with three cloves; one small carrot and parsnip; one stalk of celery; one tablespoonful of salt; half a saltspoonful of pepper; and four quarts of cold water.
Cut all the meat from the beef bone in small pieces; slice the onions; fry the ham (or, if preferred, a thick slice of salt pork weighing not less than two ounces); fry the onions a bright brown in this fat; add the pieces of beef, and brown them also.

Now put all the materials, bones included, into the soup-kettle; add the cold water, and let it very gradually come to a boil.

Skim with the utmost care, and then boil slowly and steadily for not less than five hours, six or even seven being preferable.