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Bouillon 5 lbs. lean beef from middle of round

1 tablespoon salt

Carrot

1/3 cup each, cut in dice

marrow-bone Turnip

3 quarts cold water

Onion 1 teaspoon peppercorns

Celery

Wipe, and cut meat in inch cubes. Put two-thirds of meat in soup kettle, and soak in water minutes. Brown remainder in hot frying-pan with marrow from marrow-bone. Put browned meat and bone in kettle. Heat to boiling-point; skim thoroughly, and cook at temperature below boiling-point five hours. Add seasonings and vegetables, cook one hour, strain, and cool. Remove fat, and clear. Serve in bouillon cups.

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