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Bouillon

Recipe : Bouillon

Procedure :
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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