Clear Soup

Clearly clear soup sticks to the ribs.

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, one-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.