Standard Beef Broth Recipe ingredients

• 2 lbs. of beef (one-fourth bone)
• Half a "soup-bag" or piece of bay leaf
• 2 pints of cold water
• 8 peppercorns
• 2 tablespoonfuls, each, of carrot and celery
• ½ small onion with 4 cloves
• A branch of parsley
• A slice of green or red pepper

To prepare this Standard Beef Broth Recipe, first two pounds of beef from the hind shank is a good selection. There should not be more than half a pound of bone. Wipe the meat and cut it into small pieces. If there is marrow in the bone, remove it and let it melt in a hot frying pan: into this or other fat, put about one-fourth of the meat and let cook, turning occasionally until well browned. Put this meat with the rest of the meat and the bone into a saucepan. Add part of the water. Pour the rest of the water into the frying pan, and let stand on the range until the browned juices are dissolved from the pan, then turn over the meat. Cover and let slowly heat to the boiling point; then let simmer three or four hours; add the vegetables and seasonings and let simmer another hour. Then strain and finish as other broth. When finished measure and if needed add water to make one quart of broth. This may be cleared with the whites of eggs as the "Chicken and Tomato Bouillon" was cleared.