Originally Published:
Jubilee Cook Book, 1887
Original Images:

Take three pounds of good, lean, fresh beef from any part except the shin. There must not be more than two ounces of bone to a pound of meat, and the less bone the better. Place the meat in a soup-kettle with three quarts of cold water and salt and set it on a good fire; after about thirty minutes the scum or albumen of the meat will gather on the surface and the water will begin boiling. Now place the kettle in a more moderate fire; add one gill of cold water, and begin to skim off the scum, which will take only a few minutes; then add one middle sized carrot, half as much turnip, one middle sized leek, a stalk of celery, one of parsley, a bay-leaf, one onion with two cloves stuck in it, and two blades of garlic. Keep the kettle between simmering and boiling heat for five hours. Strain the bouillon and it is ready for use.