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Yield: 10 quarts or 10 liters |
| Beef Bones, chopped |
11 pounds |
5.5 kilograms |
| Lean Beef |
2 pounds |
1 kilogram |
| Water |
12 quarts |
12 liters |
| Bouquet garni |
|
|
| Parsley |
1 teaspoon |
5 grams |
| Thyme |
1/2 teaspoon |
3 grams |
| Bay Leaf |
1 |
1 |
| Celery, chopped |
1/2 pound |
225 grams |
| Onion, chopped |
1/2 pound |
225 grams |
| Onion browned |
2 |
2 |
| Salt |
1 teaspoon |
5 grams |
| Pepper |
1/8 teaspoon |
1 gram |
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Procedures |
| 1.
Put bones and meat in cold water. Bring to a boil and skim |
| 2.
Add remaining ingredients |
| 3..
Simmer for 4 hours, skimming off the foam and fat |
| 4.
Strain through cheesecloth |
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