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Show Bouillon. riound steak, no fat or bone, five pounds. Cut in tiny pieces and add one quart of water to each pound of round steak. Let it come slowly to a boll, skim carefully and keep at simmering sim-mering point from eight to ten hours. Strain, set to cool and ext morning skim again, and do not allow any sediment sedi-ment to pass into the saucepan. Add seasoning of celery, bay leaves, parsley, pars-ley, sage, bit of raw onion, salt, pepper, pep-per, whole peppercorns, two or three cloves and boil for 20 minutes, then strain through cloth. |