One chicken, three pounds lean beef, one onion, one turnip, two carrots, bunch sweet herbs, seven quarts cold water, half a cup of sago cooked in cold water, pepper and salt.
Cut beef in strips, disjoint chicken, slice vegetables, chop herbs, put all to cook with water for six hours. Take out chicken and beef, salt and pepper and put into jar. Strain soup, pulping vegetables through a sieve. Season and divide it, pouring, half on meat in jar and setting in pot of hot water to cook covered, two hours more. Heat the rest and skim; put in sago, simmer for half fan hour, then pour out.
When two hours have passed pour out stock in bowl. When cold put on ice.