Beef Broth Recipe

Wash one pound of lean beef from the shoulder or round. Chop the meat

fine and remove pieces of fat; put meat into a pint of cold water with

one-fourth teaspoon of salt and let it soak in a cold place for an hour.

Place meat in a small cooker pan set over a large cooker pail of hot

(but not boiling) water; heat the broth until it registers 165 degrees

Fahrenheit. Slip pails into cooker for half an hour. Strain through

coarse wire strainer, remove fat and serve at once in a heated cup. It

may be chilled or frozen to the consistency of mush.

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