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Bouillon

  • 5 pounds lean beef from middle of round
  • 2 pounds marrow-bone
  • 3 quarts cold water
  • 1 teaspoon peppercorns
  • 1 tablespoon salt
  • 1/3 cup carrots, diced
  • 1/3 cup turnips, diced
  • 1/3 cup onion, diced
  • 1/3 cup celery, diced
Wipe, and cut meat in inch cubes. Put 2/3 of meat in soup kettle, and soak in water thirty minutes (be patient, you rascal). Brown remainder in hot frying pan with marrow from marrow-bone. Put browned meat and bone in kettle. Heat to boiling point; skim, thoroughly and cook at temperature below boiling point five hours. Add seasonings and vegetables, cook one hour, strain, and cool. Remove fat, and clear. Serve in bouillon cups.
Submitted by Cassyjean - Torrington, CT Aug 2, 2009 15 min 30 min 45 min

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