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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