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3 quarts
Medium
Published 1966
Remove the meat from the shinbone. Place the shinbone and marrowbones in boiling water, cook for five minutes, and drain well.
Place the bones and all the meat including trimmings in a large kettle. Add five quarts cold water and bring to a boil. Reduce the heat. Skim to remove foam and fat and continue to skim occasionally until foam ceases to rise.<