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Bouillon Recipe
Serves: 6
Keywords: 1941, recipe, recipes, Bouillon Recipe
Ingredients
4
lb.
Lean beef from shank
2
lb.
Bone
2
qt
Cold water
½
c
Diced celery
½
c
Diced carrots
½
c
Diced turnips
½
c
Diced onions
4
Cloves
Salt
Directions
- Dice meat.
- Crush bone.
- Add water and cloves.
- Heat slowly to boiling.
- Cover.
- Simmer 5 hours.
- Season to taste.
- Add vegetables.
- Simmer 1 hour.
- Strain. simmer until broth is reduced to 6 cups.
- Cool.
- Remove fat.
- Reheat bouillon. 6 servings.
- Florence I.
- Miller, Connersville, IN.