Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • 5 lbs. shin bone
  • 1 small onion, sliced
  • 4 lbs. l


Place meat and bone in soup kettle, add the cold water, let stand 1 hour. Let slowly come to the boiling point and simmer slowly 4 or more hours. Add vegetables, boil 1 hour longer. Strain all through a sieve and season when cold; skim off fat. Serve hot.