[1] Clear bouillon

• 3–4 lbs beef
• 2 onions
• 1–2 carrots

Prepare as just indicated in the Remarks. Thus, for 6–8 persons, take 3–4 lbs of fresh beef rump, round, or chuck, and wash it in cold water to remove any dust or dirt, taking care not to squeeze the meat. Place the beef in a stoneware pot or stockpot reserved for soup and add 2 onions and 6 full