Veal Bouillon

Ingredients

• 1 funt beef
• 3/4 funt root vegetables, un-browned
• 2 funt roast-veal bones
• 3 grains allspice
• 1/2 bay leaf
• 1 piece mace
• 1 clove
• 1 zolotnik cardamom
• 1 funt tender raw veal for the raft
• 3 egg whites
• dill

Instructions

1. Boil a beef bouillon, strain, add un-browned roots, roast-veal bones and spices.
2. Clarify with a raw-veal raft and egg whites; simmer ~1½ hours and strain.
3. Serve with dumplings, vermicelli, rice, barley or noodles.