Put beef and water into the saucepan and boil for one hour.

Meanwhile, slice the onions and fry them in butter to a light brown.

Drop into the pot with a teaspoonful of cloves, half as much pepper, same quantity of mace as pepper, a pinch of allspice, and a teaspoonful of essence of celery, if you cannot get a head of fresh celery; also half a teaspoonful of powdered savory or sweet marjoram, and a teaspoonful of Worcestershire sauce.

Stew all for two hours more, or until the beef has boiled to pieces.

Strain the soup and return to the fire.

Salt to taste, and just before taking it off, pour in a glass of brown sherry or Madeira wine.