Title: Bouillon
Categories: Soup Blank
Yield: 6 Servings

4	lb	Lean beef from shank
2	lb	Bone
2	qt	Cold water
1/2	c	Diced celery
1/2	c	Diced carrots
1/2	c	Diced turnips
1/2	c	Diced onions
4		Cloves
		Salt

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.

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