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8 to 12
Medium
Published 1965
Have your butcher bone the meat - chosen from the silver-side, shoulder, top rib or top round, or a combination of two of these, plus some shin of beef and shin of veal, using the bone for its gelatinous content as well as the meat; ask him to cut the meat into large pieces, tie it up securely and break the bones for you.
Put the bones in the bottom of a large stockpot; place the meat o