Stock For Clear Soup Or Bouillon

4 lb beef
4 qt cold water
1 medium-sized onion
1 stalk celery
2 sprigs parsley
6 whole cloves
12 peppercorns
1 bay leaf
Salt and Pepper as necessary

Cut the meat into small pieces. Pour the cold water over it, place on a slow fire, and let it come to a boil. Skim off all scum that rises to the top.

Cover tightly and keep at the simmering point for 6 to 8 hours.

Afterwards, strain and remove the fat. Add the onion and celery cut into pieces, the parsley, cloves, peppercorns, and bay leaf.

Simmer gently for about 20 minutes. Add salt and pepper to taste.

Strain through a cloth.

Disclaimer: Throughout this website, statements are made pertaining to the properties and/or functions of food and/or nutritional products. These statements have not been evaluated by the Food and Drug Administration and these materials and products are not intended to diagnose, treat, cure or prevent any disease.