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.

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