Ingredients
- 2 bone
- 1 salt
- 1,900 ml water (cold)
- 1,800 gr beef from shank (lean)
- 65 gr turnips (diced)
- 65 gr carrots (diced)
- 60 gr onions (diced)
- 50 gr 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.
