Four pounds of beef bones, well cracked. One pound of chopped lean beef. One pound of lean veal, also minced fine. Six quarts of cold water. Salt and pepper to taste. One table-spoonful of kitchen bouquet.

Put meat and bones, without seasoning, into a clean soup-kettle, cover with cold water, and let them stand in a cool place one hour. See then that the chopped meat is broken apart and softened so that it will not be likely to form into a tough mass while cooking. Set at one side of the range where it will not reach the boiling point under an hour, and when this is reached keep it simmering for five hours longer.

Remove from the fire, turn into a stoneware bowl or crock, season to taste, and let it stand all night, or until it is perfectly cold. Take off all the fat, strain out the meat and bones, and set away for use.

You have now a nearly colorless bouillon, susceptible of many and agreeable modifications. Some cooks put into the soup-kettle a carrot, a turnip, and an onion, cut into dice. The vegetables give body and flavor to the stock, but undeniably risk the perfect clearness of amber soups and bouillons.