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  • 3 pounds beef, poorer part of round
  • 1 pound marrow bone
  • 3 pounds knuckle of veal
  • 1 quart chicken stock
  • 1/3 cup carrots, diced
  • 1/3 cup turnips, diced
  • 1/3 cup celery, diced
  • 1/3 cup sliced onion
  • 2 tablespoons butter
  • 1 tablespoon salt
  • 1 teaspoon peppercorns
  • 1 teaspoon peppercorns
  • 4 cloves
  • 3 sprigs thyme
  • 1 sprig marjoram
  • 2 sprigs parsley
  • 1/2 bay leaf
  • 3 quarts cold water
Cut beef in one and one-half inch cubes, and brown one half in some of the marrow from marrow-bone; put remaining half in kettle with cold water, add veal cut in pieces, browned meat, and bones. Let stand one-half hour. Heat slowly to boiling point, and let simmer three hours, removing scum as it forms on top of kettle. Add one quart liquor in which a fowl was cooked, and simmer two hours. Cook carrot, turnip, onion, and celery in butter 5 minutes; then add to soup, with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear.
Submitted by Cassyjean - Torrington, CT Aug 14, 2009 15 min 30 min 45 min


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