Ingredients
- 2 bone
- 1 salt
- 2 qt water (cold)
- 4 lb beef from shank (lean)
- 1/2 c turnips (diced)
- 1/2 c carrots (diced)
- 1/2 c onions (diced)
- 1/2 c celery (diced)
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.
