1/2 lb. minced beef
1 large onion
1 medium carrot
Method: Break up mince in medium saucepan of water. Bring to boil, skim if necessary. Peel and chop onion, add to stock. Grate carrot and add. Peel and slice enough potatoes to come half way up pan. Keep at high simmer throughout. Season well with handful of salt and fresh ground pepper. Ready to eat when potatoes are tender - but soup benefits from long simmering.
Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.3.