Consomme

4 lb. lower round of beef 4 lb. shin of veal 1/4 c. butter 8 qt. cold water 1 small carrot 1 large onion 2 stalks celery 12 peppercorns 5 cloves 4 sprigs parsley
Pinch summer savory
Pinch thyme 2 bay leaves
Salt Pepper

Cut the beef and veal into small pieces. Put the butter and meat into the stock kettle, and stir over the fire until the meat begins to brown.
Add the cold water, and let come to the boiling point. Skim carefully and let simmer for 6 hours. Cut the vegetables into small pieces and add to the stock with the spices and herbs. Cook for 1 hour, adding salt and pepper to suit taste. Strain and cool. Remove the fat and clear according to directions previously given.