Yield: 6 servings
|2 pounds||Beef shank|
|2 pounds||Veal shank|
|1 tablespoon||Chopped parsley|
|Salt and pepper|
|1 quart||Chicken stock|
|2 tablespoons||Butter or butter substitute|
|3 quarts||Cold water|
|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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