John Myers
Ingredients for 8 servings:
- 500 g beef
- 200 g lean ham
- 500 g beef bones
- 50 g onion(s), sliced
- 100 g soup vegetables
- 1 parsley root(s)
- 50 g butter
- 10 g jus (meat extract)
- 25 g salt
- 3 liters of water
Instructions
Working time approx. 4 hours 25 minutes; Cooking/baking time approx. 4 hours; Total time approx. 8 hours 25 minutes
from my grandmother’s country cookbook from 1918
Cut the meat and ham into cubes, chop the bones, and cut the vegetables into strips. Brown the butter in a casserole dish or iron skillet, then add the meat, ham, bones, vegetables, and sliced onions, stirring frequently until golden brown. Then bring everything to the heat with 3 liters of cold water, add salt, and simmer gently for 3 to 4 hours. Now the broth, which must have reduced to 2.25–2.5 liters, is strained through a fine sieve or cheesecloth, skimmed with fat, clarified with egg white if necessary, fortified with meat extract, and served as a cup broth, or used in a thickened brown soup, or as a clear brown soup with garnish. Suitable garnishes for the latter include marrow dumplings, liver dumplings, bread dumplings, semolina dumplings, or simmering dumplings.
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