MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Bouillon
Categories:
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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