Bouillon Recipe

• 5 lbs. lean beef from middle of round
• 2 lbs. marrow-bone
• 3 quarts cold water
• 1 teaspoon peppercorns
• 1 tablespoon salt
• Carrot, turnip, onion, celery (1/3 cup each, cut in dice)

1. Wipe and cut meat in inch cubes.
2. Put two-thirds of meat in soup kettle and soak in water for thirty minutes.
3. Brown remainder in hot frying-pan with marrow from marrow-bone.
4. Put browned meat and bone in kettle.
5. Heat to boiling-point; skim thoroughly, and cook at temperature below boiling-point five hours.
6. Add seasonings and vegetables, cook one hour, strain, and cool.
7. Remove fat and clear.
8. Serve in bouillon cups.

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