Bouillon

Ingredients

• 6 pounds round of beef finely chopped
• 1 small onion stuck with cloves
• 1 cup celery
• 1/2 cup carrot
• 1 pound bones, cracked
• 2 teaspoons salt
• 1 teaspoon finely chopped red or green pepper
• 6 peppercorns
• 2 cloves
• 1/2 cup sherry
• 2 tablespoons butter

Method

1. 1

   Cover meat and bones with cold water; simmer four hours.

2. 2

   Saute vegetables in butter; add to stock with seasonings.

3. 3

   Cook one hour longer, strain, cool, remove fat, and clear.

4. 4

   Serve.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 22. The excerpt below is the record exactly as published.

Bouillon 6 pounds round of beef finely 1 small onion stuck with cloves chopped i cup celery 3 quarts cold water \ cup carrot 1 pound bones, cracked 6 peppercorns 2 teaspoons salt 2 cloves 1 teaspoon finely chopped red or ^ cup sherry green pepper 2 tablespoons butter

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