Bouillon
4 lb Lean beef from shank 2 lb Bone 2 qt Cold water 1/2 c Diced celery 1/2 c Diced carrots 1/2 c Diced turnips 1/2 c Diced onions 4 Cloves Salt 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. |
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