Put into a large saucepan, three or four pounds of beef-steaks, a knuckle of veal, and four old hens; moisten this quantity of meat with two ladlesful of broth; set it on a stove, and let it boil till properly reduced, taking care that none of the "meat burns, which would make the empotage of too high a color; fill up your saucepan with broth, adding carrots, turnips, and onions; let all these ingredients stand over the fire for three hours and a half; then strain the whole through a silk sieve, that it may be perfectly clear.