French Soup

Ingredients

• 3 quarts Water
• 4 pounds Meat
• 2 teaspoonfuls Salt
• 3 small Carrots
• 3 middling-sized Onions
• 2 pieces Cloves
• 1 head Celery
• 1 bunch Royal thyme
• 1 leaf Bay leaf
• 1 bunch Parsley
• 2 Turnips
• 1 piece Burnt onion or browning

Instructions

1. 1Place the meat in a stock-pot with the water. Set over a low fire and let it gently boil, carefully removing any scum that rises to the top. This may take about 15 minutes. Add a teacupful of cold water to help the scum rise.
2. 2Once no more scum rises, it's time to add the vegetables. Wash and prepare the vegetables. Slice the carrots, stick the onions with cloves, and cut the turnips into 4 pieces. Add the prepared vegetables to the pot. Let the soup boil gently for 2 hours. If the water boils away too much, add a little hot water.
3. 3A few bones can improve the soup. Serve hot.