Title: Concentrated Beef Broth
Categories: Soup Text
Yield: 6 Servings

Text Only

Cover beef shank with cold water. Add 1/2 teaspoon salt. Cover. Simmer until meat falls from bone. Cool. Remove all fat. Heat broth to boiling. Add 1 bay leaf, a few grains celery salt, and chill thoroughly, and serve in jellied form. If desired, this broth may be diluted to taste and used in any of the recipes in this volume requiring meat stock. To clear the broth, heat to boiling. Add 1 slightly beaten egg. Boil 1 minute. Strain.

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