Title: Consomme
Categories: Soup Blank
Yield: 6 Servings

2	lb	Beef shank
2	lb	Veal shank
1		Bay leaf
1	tb	Chopped parsley
		Salt and pepper
1	qt	Chicken stock
2	tb	Butter or butter substitute
3	qt	Cold water
1		Clove
1/4	c	Diced carrot
1/4	c	Diced celery
2	tb	Minced onion

Cut meat from beef shank. Crush bone. Combine veal, beef, and crushed bone. Add water, bay leaf, 2 teaspoons salt, and clove. Cover. Simmer 2 1/2 to 3 hours. Skim frequently. Add chicken stock. Add vegetables which have been browned in butter. Season to taste. Cover and simmer 2 hours. Strain. Clear. Heat to boiling. Serve at once or store in refrigerator until needed.

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