Julienne Soup

Julienne Soup
5 Pounds of Lean Beef
5 Quarts of Water.
2 Turnips.
2 Carrots.
2 Onions.
2 Leeks.
A Small Stalk of Celery.
3 Tomatoes.
A Small Half-head of White Cabbage.
A Gill of Green Peas.

The shin of the beef is the best to make a good Julienne soup. Set the beef and water in a close vessel where they will heat gradually. After boiling five or six hours, take a tablespoonful of lard, heat and add the vegetables, cut into long thin shreds, letting them fry or smother until a golden brown. Then add to the boiling broth. lf fresh pea's are used they must be boiled apart. if canned peas, simply add to the broth, after putting in the vegetables. Let them cook in the broth one hour longer and serve hot with the vegetables.