Bouillonsoups 4 lb lean beef from shank 2 lb bone 2 quart cold water 1/2 cup diced celery 1/2 cup diced carrots 1/2 cup diced turnips 1/2 cup diced onions 4 cloves 1 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. |
