Bouillon

Servings: 6
Ingredients:

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.