Name: Bouillon
Cuisine: France
Ingredients: 3 quarts cold water; ⅓ cup Celery cut in dice; ⅓ cup Onion cut in dice; ⅓ cup Turnip cut in dice; 1 tablespoon salt; ⅓ cup Carrot cut in dice; 1 teaspoon peppercorns; 2 lbs. marrow-bone; 5 lbs. lean beef from middle of round; ⅓ cup Turnip cut in dice.; 2 lbs. marrow-bone.; 5 lbs. lean beef from middle of round.; 3 quarts cold water.; ⅓ cup Onion cut in dice.; ⅓ cup Celery cut in dice.; 1 teaspoon peppercorns.; 1 tablespoon salt.; ⅓ cup Carrot cut in dice.

Ingredients

5 lbs. lean beef from middle of round
2 lbs. marrow-bone
3

Method

Wipe, and cut meat in inch cubes. Put two-thirds of meat in soup kettle, and soak in water thirty minutes. Brown remainder in hot frying-pan with marrow from marrow-bone. Put browned meat and bone in kettle. Heat to boiling point; skim thoroughly, and cook at temperature below boiling point five hours. Add seasonings and vegetables, cook one hour, strain and cool. Remove fat and clear. Serve i

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Bouillon

Ingredients

Method

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