xvi [The basic recipe for a clear, strong bouillon for all kinds of soups]

• 3 lbs beef
• 15 glasses water or 5 bottles

The type of beef may be varied according to the kind of soup.

The root vegetables mentioned are small, and therefore the parsley root, celery root, and leek should be chopped into 2–3 pieces. Since root vegetables add flavor, it is better to add more rather than fewer of these.

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