Yield: 6 servings
Measure | Ingredient |
---|---|
2 pounds | Beef shank |
2 pounds | Veal shank |
1 \N | Bay leaf |
1 tablespoon | Chopped parsley |
\N \N | Salt and pepper |
1 quart | Chicken stock |
2 tablespoons | Butter or butter substitute |
3 quarts | Cold water |
1 \N | Clove |
¼ cup | Diced carrot |
¼ cup | Diced celery |
2 tablespoons | Minced onion |
Cut meat from beef shank. Crush bone. Combine veal, beef, and crushed bone. Add water, bay leaf, 2 teaspoons salt, and clove.
Cover. Simmer 2½ to 3 hours. Skim frequently. Add chicken stock.
Add vegetables which have been browned in butter. Season to taste.
Cover and simmer 2 hours. Strain. Clear. Heat to boiling. Serve at once or store in refrigerator until needed.
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