Tomato Soup, with Stock Recipe ingredients

• 6 tomatoes, or 1 qt. canned tomatoes
• 1 onion
• 2 cloves
• 6 peppercorns
• Bit of celery root, or½ teaspoon celery seed
• 1 tablespoon Gold Medal flour, 1 tablespoon butter} for every quart of soup

To prepare this Tomato Soup, with Stock Recipe, first take bones and trimmings from roast beef and any other scraps of meat or bone. Put in kettle and cover with cold water, twice as much water as meat. Add seasonings and cook for four hours. Skim off fat, add tomatoes, and cook thirty minutes. Skim out bones and meat and strain liquor through a puree strainer, rubbing all tomato pulp through. Heat and thicken with Gold Medal flour, cooked in the butter.