Consomme Recipe 2

• 3 lbs. beef, lower part or round
• 1 lb. of marrow bone
• 3 lbs. knuckle of veal
• 3 qts. water
• 1/4 cup carrot, diced
• 1/4 cup turnip, diced
• 1/4 cup celery, diced
• 1/4 cup onion, diced
• 1 tablespoon salt
• 6 peppercorns
• 3 cloves
• 2 sprigs thyme
• 2 sprigs parsley
• ½ bay leaf

1. Cut the beef in 1 inch cubes and brown 1/2 of this in fat from the marrow bone.
2. Put remaining 1/2 in kettle with cold water and salt, add veal cut in pieces, browned meat and bones.
3. Let stand one hour.
4. Heat slowly to the boiling point, let simmer six hours, removing scum as it forms on surface.
5. Scald the vegetables and add with the seasonings the last hour of cooking.
6. Strain, cool quickly, remove fat, and clear.

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