Beef soup

Yield: 6 servings

Measure Ingredient
3 pounds Beef shank
⅓ cup Diced carrots
1 tablespoon Minced onion
¼ teaspoon Celery salt
⅛ teaspoon Pepper
3 quarts Cold water
⅓ cup Diced turnips
1 Bay leaf
1 teaspoon Salt
2 tablespoons Cooking fat

Wipe beef shank. Cut meat in small pieces. Crush bone. Brown meat in hot cooking fat. combine meat, bone, bay leaf, celery salt, water, salt, and pepper. Cover. Simmer slowly 4-5 hours. Skim as necessary. Brown vegetables in hot cooking fat. Add to meat broth.

Simmer until vegetables are tender. 6 servings.

The Household Searchlight

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