Red Wallachian Bouillon with Roots, Double Strength

Ingredients

• 3 funt beef
• 1 small lean chicken
• 1 funt veal
• 1 funt smoked ham, unsalted
• 1/8 funt butter
• 1 onion
• 2 carrot
• 1 swede
• 1/2 celeriac
• 1 parsley root
• 1 leek
• marjoram greens

Instructions

1. Brown quartered chicken, carrot, butter and 3 funt beef with a little water.
2. Add water, herb bundle, salt, and optionally veal shank, ham and roots.
3. Simmer several hours skimming; settle, skim fat, clarify if needed, strain, reheat.
4. Serve with parsley and dill; do not over-salt because of the ham.