Chicken bones, three pounds beef, three quarts water, four whole cloves, one onion, one carrot, two pounds marrow bones, four peppercorns, a bouquet of herbs and one bay leaf, three stalks of celery, juice of a lemon, two tablespoonfuls butter or marrow, one-half cup of sherry, one turnip. Put vegetables in last, spices about one-half hour; brown vegetables in butter or suet; brown a few pieces of meat, to give a good color to the soup, turn into soup digester and cover with cold water. Let it come to a boil, skim, and let it simmer; cover and cook for five hours. Strain in an earthen vessel, cool, remove fat, clear and serve hot in cups.
BOUILLON II
Author: Top of the Rock Astronaut / Labels: SoupChicken bones, three pounds beef, three quarts water, four whole cloves, one onion, one carrot, two pounds marrow bones, four peppercorns, a bouquet of herbs and one bay leaf, three stalks of celery, juice of a lemon, two tablespoonfuls butter or marrow, one-half cup of sherry, one turnip. Put vegetables in last, spices about one-half hour; brown vegetables in butter or suet; brown a few pieces of meat, to give a good color to the soup, turn into soup digester and cover with cold water. Let it come to a boil, skim, and let it simmer; cover and cook for five hours. Strain in an earthen vessel, cool, remove fat, clear and serve hot in cups.
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