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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 Cassyjean - Torrington, CT Jul 11, 2009 22 min 120 min 142 min

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