Preparation / Directions:
Cut beef in 1" cubes, and brown one-half in bone marrow. Let remaining meat and bones stand in cold salted water half an hour. Add browned meat and heat slowly to boiling point. Simmer, coverered, 3 to 5 hours, removing scum as it forms. Add vegetables and seasoning, continuing cooking two hours. Remove bones and serve soup with meat. Liquid may be strained off and cooled quickly. To clear stock allow 1 egg white to each quart of stock. Beat white slightly, combining with shell broken in small bits. Add to stock and boil for two minutes, stirring constantly. Remove scum, strain through double cheesecloth. Serve with crisp crackers.
|
