Battenberg Soup

From 1912:

Cook one calf’s foot, three pounds beef, three carrots, three onions, two cloves, a piece of celery, parsley and thyme in three and one-half quarts of water for four hours. Take out the meat, remove the bones, put the meat (cut up) back in the soup and set aside until next day.
Skim off the fat, strain the soup and add sufficient flour and butter to thicken it, the meat, one glass sherry, one cup hot cream, salt and pepper.