1 lb. ground beef
3 1/2 qts. water
1 bottle catsup
1 tbsp. pickling spices (tied in gauze bag)
2 hard cooked eggs
1/2 tsp. celery salt
1/2 qt. tomato juice
Juice of 1 lemon
2 heaping tbsp. browned flour
Sherry to taste

Boil ingredients except for flour, eggs and sherry for at least 2 hours. Just before removing from heat add browned flour made into a paste with a bit of soup. Finely chop eggs and add. Simmer slowly until thick. Add sherry just prior to use - or - serve with a cruet of sherry.