Bouillon

Ingredients

1,800 gr beef from shank
2 bone
1,900 ml water
50 gr celery
65 gr carrots
65 gr turnips
60 gr onions
1 salt

Instructions

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. Florence I. Miller, Connersville, IN.