Combine all the ingredients except salt. Bring to a boil over medium heat. Skim off all scum very carefully. Cover, reduce the heat, and simmer for 2-1/2 to 3 hours. Add salt to taste after 2 hours' cooking, and a half hour later taste for seasoning.

Remove cover and allow the soup to cook down over high heat till it is reduced by one third.

Strain, and when it is cold remove the fat. Clarify and serve as a clear soup with the addition of a tbsp of Madeira per cup of broth. Or use as a base for a vegetable soup.