Name: Bouillon
Cuisine: American
Ingredients: undefined beef meat; undefined seasonings; undefined vegetables

Wipe, and cut meat in inch cubes. Put two-thirds of meat in soup kettle, and soak in water thirty minutes. Brown remainder in hot frying-pan with marrow from marrow-bone. Put browned meat and bone in kettle. Heat to boiling-point; skim thoroughly, and cook at temperature below boiling-point five hours. Add seasonings and vegetables, cook one hour, strain, and cool. Remove fat, and clear. Serve in bouillon cups.

beef meat
seasonings
vegetables

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kitchen

Soup kettle or large pot

skillet

Frying pan For browning meat

kitchen

Fine strainer

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1

Wipe, and cut meat in inch cubes.
2

Put two-thirds of meat in soup kettle, and soak in water thirty minutes.
3

Brown remainder in hot frying-pan with marrow from marrow-bone.
4

Put browned meat and bone in kettle.
5

Heat to boiling-point; skim thoroughly, and cook at temperature below boiling-point five hours.
6

Add seasonings and vegetables, cook one hour, strain, and cool.
7

Remove fat, and clear.
8

Serve in bouillon cups.

Bouillon

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