Bouillon

Ingredients

• 8 lbs. beef
• 6 quarts water
• 3 oz. salt
• 4 whole carrots
• 4 whole turnips
• 1 head celery
• 4 whole leeks
• 1 whole onion
• 1 teaspoonful peppercorns
• savoury herbs
• 1 whole calf's foot

Instructions

1. Bind the beef into a good shape, and add a calf's foot if easily procurable.
2. Pour cold water into an earthen stock-pot in the proportion of about two quarts to three pounds of beef, and place the pot by the side of the fire so it slowly becomes hot.
3. As the broth heats, carefully remove the head of scum that gathers on the surface before boiling commences.
4. Continue skimming at intervals for about twenty minutes, pouring in once or twice a little cold water to bring scum to the surface.
5. Add salt in the proportion of two ounces to the gallon, which will cause a little more scum to rise; clear it quite off.
6. Throw in the turnips, carrots, celery, young leeks, onion stuck with cloves, peppercorns, and a bunch of savoury herbs.
7. Let the whole stew very softly without ceasing, from four hours and a half to six hours, according to the quantity, until the beef is extremely tender but not overdone.
8. If serving on the same day, strain the soup well and clear it from fat, then serve with fried or toasted bread, or place slices of untoasted bread into the tureen and soak them for ten minutes in the bouillon.
9. If serving the beef, remove it from the broth and serve with two cabbages that have been boiled in the usual way, then pressed very dry and stewed for ten minutes in a little of the broth, seasoned with pepper and salt.