Three pounds of beef; one pound of bone (about the quantity in that weight of meat); five and a half quarts of clear cold water; two ounces of salt; two carrots, say ten ounces; two large onions, say ten ounces, with two cloves stuck in them; six leeks, say fourteen ounces; one head of celery, say one ounce; two turnips, say ten ounces; one parsnip, say two ounces.
Bouillon served at Luncheons, Germans, etc.
Purchase about six pounds of beef and bone (soup bones) for ten persons. Cut up the meat and break the bones; add two quails of cold water, and simmer slowly until all the strength is extracted from the meat. It will take about five hours. Strain it through a fine sieve, removing every particle of fat; and if there is more than ten cupfuls, reduce it by boiling to that quantity. Season only with pepper and salt.
It is served in bouillon cups at luncheons, at evening companies, Germans, etc.
Sometimes it is served clear and transparent, after the receipt for Amber Soup.