Ingredients

4 Carrots

1 Turnip

1/4 Swede

6 Leeks, white bit only

1 Celery stalk

4lb (1.8kg) Beef rump

4lb (1.8kg) Beef bones

1 Veal knuckle

2 tbsp Salt

8 pints Water

1 large Onion, studded with

2 Cloves

1 small Bay leaf

Method

1/4 tsp Thyme 1 Garlic clove, optional 8 slices French bread, dried in oven, not toasted Clean vegetables and cut them into desired size.

In a large soup pan, place beef, knuckle, bones, and salt.

Cover with water.

Bring to boil, then simmer for 2 hours, skimming the scum off frequently.

Add vegetables, onion, bay leaf, thyme, and garlic, and continue simmering for 1 1/2 hours longer.

Skim off the fat.

Serve bouillon with thin slices of dry French bread.

Meat and vegetables are served as main course.

Meat is cut into thin slices and served surrounded by the vegetables.

Cooks Comments and Tips

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