Bouillon

6 servings

Ingredients

Quantity Ingredient
4 pounds Lean beef from shank
2 pounds Bone
2 quarts Cold water
½ cup Diced celery
½ cup Diced carrots
½ cup Diced turnips
½ cup Diced onions
4 Cloves
Salt

Directions

Dice meat. Crush bone. Add water and cloves. Heat slowly to boiling. Cover. Simmer 5 hours. Season to taste. Add vegetables.

Simmer 1 hour. Strain. simmer until broth is reduced to 6 cups.

Cool. Remove fat. Reheat bouillon. 6 servings.

Florence I. Miller, Connersville, IN.

Related recipes