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Bouillon from Meat Extract

  • Soup greens
  • 1 tablespoon shortening
  • 1 quart water
  • Salt
  • 1 teaspoon meat extract
Saute a few soup greens in the shortening for a little while before water and salt are added. Add meat extract, cook for 20 minutes then strain. An egg yolk may be added to the bouillon if your little heart desires.
Submitted by Cassyjean - Torrington, CT May 24, 2009 6 min 20 min 26 min


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