Left-Over Soup Recipe ingredients

• ½ teaspoon celery seed
• 1 tablespoon salt
• 1 clove
• 4 peppercorns

To prepare this Left-Over Soup Recipe, first use bones and trimmings from roast beef, beefsteak, bones, and trimmings, mutton chop bones, any cold vegetables, except squash, cold cooked eggs, crusts of bread, and gravies, if any.

For 6 pounds of meat use 4 quarts of cold water, add seasonings, and let simmer six to eight hours, until the meat is in rags and the water reduced to one-half. Strain and set away for stock.