Yield: 6 servings
|4 pounds||Lean beef from shank|
|2 quarts||Cold water|
|½ cup||Diced celery|
|½ cup||Diced carrots|
|½ cup||Diced turnips|
|½ cup||Diced onions|
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.