Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 5 lbs. lean beef from middle of round.
  • 2 lbs. marrow-bone.
  • 3 quarts cold water.
  • 1 teaspoon peppercorns.
  • 1 tablespoon salt.
  • ā…“ cup Carrot cut in dice.
  • ā…“ cup Turnip cut in dice.
  • ā…“ cup Onion cut in dice.
  • ā…“ cup Celery cut in dice.


    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 in bouillon cups.