Yield: 6 servings
| Measure | 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 \N | Cloves |
| \N \N | 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.