Skim and strain one gallon of stock made from fresh beef. Remove the skin and cut out hard center of three quarts of tomatoes. Put through a fine sieve and add to the stock; make a paste of butter and flour and when the stock begins to boil stir in half a teacupful, be careful not to have it lumpy; boil twenty mintes; season with salt and pepper to taste. If you wish to make this soup of canned tomatoes, use two quarts.
Skim and strain one gallon of stock made from fresh