Bouillon with Rum, for Weak Children and Adults Who Must Lead an Active Life
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- bones from an ox leg and shin
- water
- tsp per plate rum
- roll and parsley
Instructions
- Crush ox leg and shin bones; boil 3 hours over low heat.
- Remove bones, boil a second time in half the water; combine broths, boil ¼ hour, strain.
- Serve with a teaspoon of rum per plate; optionally make meatballs from the boned meat.