Bouillon

4 lb Lean beef from shank

2 lb Bone

2 qt Cold water

1/2 c Diced celery

1/2 c Diced carrots

1/2 c Diced turnips

1/2 c Diced onions

4 Cloves

Salt

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.