Bouillon
- 4 lbs beef, from the center of the round
- 2 lbs bone
- 2 quarts water
- 1 Tbsp salt
- 3 peppercorns
- 3 cloves
- 1 Tbsp mixed herbs
- Pepper
Cut the meat and bones into small pieces. Add water and heat slowly. Add seasoning and simmer for 5 hours. Boil down to 3 pints. Strain. Remove the fat. Season with pepper and salt. To this may be added 1 onion, half a carrot and half a turnip. Serve in cups.
Submitted by Aug 11, 2009
12 min
300 min
312 min