Bouillon

• 2 lbs. lean beef, middle of round
• ⅓ cup each of carrot, onion, celery

Clean chicken, separate it at the joints, and place in soup kettle, with the veal bones. Cut beef into small pieces and brown in hot spider with the marrow from the marrow bones, and remove to soup kettle. Add the cold water. Heat quickly to the boiling point, skim if you want a clear soup. Let simmer slowly for 5 hours. Add the vegetables and let boil one hour longer. Strain and then season to