Bouillon

Ingredients

• 6 pounds round of beef finely chopped (2.7 kg)
• 3 quarts cold water (2.8 litres)
• 1 pound bones, cracked (454g)
• 2 teaspoons salt
• 1 teaspoon finely chopped red or green pepper
• 1 small onion stuck with cloves
• ¼ cup celery (approx. 25g)
• ¼ cup carrot (approx. 30g)
• 6 peppercorns
• 2 cloves
• ¼ cup sherry (30ml) (use high quality sherry to avoid UPF’s used in mass produced sherry)
• 2 tablespoons butter (28g)

Method

1. Cover meat and bones with cold water; simmer four hours. Sauté vegetables in butter; add to stock with seasonings except sherry. Cook one hour longer, strain, cool, remove fat and clear. Add sherry and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard