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 Finely chop 2 pounds lean beef, removing all fat and gristle; put in soup kettle, cover with 1 quart cold water, add 1/2 teaspoon celery seed or some chopped celery, 1 bay leaf, a sprig of parsley, and a small onion sliced; cover closely and set on back range 2 hours; strain, place over fire and simmer gently 4 hours; strain, return to kettle, season with salt and pepper; beat 1 egg-white with 1/2 cup cold water until throughly mixed, adding egg shell after washing and mashing it; add egg mixture to boiling bouillon and boil futiously 10 minutes; remove and strain through flannel bag; salt to taste. Color with caramel if desired; serve. Bread and Bread Making | Griddle Cakes and Waffles | Cereals and Cereal Products | Soups and Chowders | Salads and Salad Dressing | Relishes and Sauces | Meats | Poultry and Game | Fish and Seafoods | Eggs and Cheese | Sandwiches and Cold Meats | Vegetables and Garden Fruit | Cake and Cake Making | Pies and Pastries | Desserts and Frozen Ices | Beverages and Cold Drinks | Candy and Candy Making 
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