Bouillon
- 6 LBS. round of beef
- finely chopped
- 3 Qts. cold water
- 1 LB. bones, cracked
- 2 tsps. salt
- 1 tsp. finely chopped red or green pepper
- 1 small onion stuck with cloves
- 1/4 cup celery
- 1/4 cup carrots
- 6 peppercorns
- 2 cloves
- 1/4 cup sherry
- 2 tbsps. butter
- r
Cover meat and bones with cold water; simmer four hours. Saute' vegetables in butter ; add to stock with seasonings except sherry. Cook one hour longer, strain, cool, remove fat and clear. Add shery and serve like a rascal with a smile on your face.
Submitted by Jul 11, 2009
22 min
120 min
142 min