From the Liverpool School of Cookery Recipe Book (1911), apparently produced after ‘constant requests’ for a book of recipes used at the School. The book was described as being “most valuable to young housekeepers, containing recipes most needed under all conditions and circumstances of everyday life”.
Method: cut the beef into ½ inch dice, flour them and fry in the butter till well browned, then brown the remainder of the flour. Brown the onion with the cloves stick in it. This may be done either in a hot overn or in a pan over the fire. Put all ingredients together and simmer gently for 1 ½ hours. Then strain, return the meat and soup to the pan, add the forcemeat balls, and simmer 10 minutes.