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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Bouillon
      Yield: 4 Servings
  Cut up the meat and break the bones; add two
  quarts 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 enough, reducing it to that
  quantity. Season it with salt and pepper only.

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Content �1998
Last Modified Friday, 18-Mar-2011 21:04:59 EDT