Bouillon Recipe

Twenty-cent beef soup bone, ten-cent knuckle of veal, twenty cents'

worth chicken gizzards, seven quarts cold water. After reaching boiling

point add one small handful salt; three or four whole peppers, one

carrot, one onion, one celery root, one turnip, one parsley root, one

bay leaf, two or three whole allspice, one-half can tomatoes. Let boil

slowly one day. Strain and skim.

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