3 lbs. lean beef from round or shoulder
2 lbs. marrow bone
3 qts. cold water
1 teaspoon peppercorns
1 tablespoon salt
¹⁄₂ cup carrot
¹⁄₃ cup onion
¹⁄₂ cup turnip
¹⁄₂ cup celery
Prepare the meat as directed for making brown stock. Use the marrow fat
for browning the meat. Boil all together for ten minutes and put them
into a cooker for from nine to twelve hours. Strain the stock through a
wire strainer and cool it. When cold, remove the fat and clear the soup
as directed on page 59. Serve in bouillon cups with crisp crackers.
Serves fifteen to twenty persons.