Clear Soup

Skim off the fat from two quarts of stock, pour it into a saucepan, and put in an
equal quantity of prepared carrots, turnips, celery, leeks, a bunch of sweet herbs and
parsley, ©ne-fourth pound of scraped beef, a few peppercorns, a lump of salt, and the
whites and shells of two eggs. Stand the saucepan over the fire, whip the contents
till boiling, then stop whipping, and let simmer for fifteen minutes over a moderate
fire. Strain the soup first through a fine hair sieve, then two or three times through
a jelly bag, till it is quite clear. If desired, wine may be added to the soup before
serving.