SOUP Recipes
BOUILLON. MRS. W. C. DENMAN.
Take three pounds of lean beef (cut into small pieces) and one soup
bone; cover with three quarts of cold water, and heat slowly. Add one
tablespoon of salt, six pepper corns, six cloves, one tablespoon mixed
herbs, one or two onions, and boil slowly five hours. Strain, and
when cold, remove the fat. Heat again before serving, and season with
pepper, salt, and Worcester sauce, according to taste.
