The 1918 Fanny Farmer Cookbook

beef

sprig

marjoram

quarts cold

water

sprigs

parsley

/2 teaspoon

peppercorns

Carrot

/2 cup

each, cut

in dice

cloves

Turnip

/2 bay leaf

Onion

sprigs thyme

Celery

tablespoon salt

Wipe beef, and cut the lean meat in inch cubes. Brown one−third of meat in hot frying−pan in

marrow from a marrow−bone. Put remaining two−thirds with bone and fat in soup kettle, add

water, and let stand for thirty minutes. Place on back of range, add browned meat, and heat

gradually to boiling−point. As scum rises it should be removed. Cover, and cook slowly six

hours, keeping below boiling−point during cooking. Add vegetables and seasonings, cook one

and one−half hours, strain, and cool as quickly as possible.

Bouillon

lbs. lean beef

from middle of

round

tablespoon

salt

Carrot

/3 cup

each,

cut in

dice

lbs.

marrow−bone