Bouillon

Ingredients:

• 4 pounds Lean beef from shank
• 2 pounds Bone
• 2 quarts Cold water
• 1/2 cup Diced celery
• 1/2 cup Diced carrots
• 1/2 cup Diced turnips
• 1/2 cup Diced onions
• 4 Cloves
• Salt

Preparation:

• Dice meat.
• Crush bone.
• Add water and cloves.
• Heat slowly to boiling.
• Cover.
• Simmer 5 hours.
• Season to taste.
• Add vegetables.
• Simmer 1 hour.
• Strain.
• simmer until broth is reduced to 6 cups.
• Cool.
• Remove fat.
• Reheat bouillon.
• 6 servings.