Jellied Bouillon (Two quarts)
Have about four pounds of beef from the hind shin, cut it into small pieces; melt the marrow from the bone in a frying pan; in it cook part of the bits of meat until nicely browned. Put the bone and the rest of the bits of meat into a soup kettle and add five pints of cold water. When the meat is browned, add it to the soup kettle. Put a cup or more of the water from the soup kettle into the frying-pan; let stand to dissolve the glaze in the pan, then return to the soup kettle. Cover and let simmer four or five hours; add half a cup, each, of sliced onion and carrot, one or two large branches of parsley, one or two stalks of celery and let cook an hour longer. Strain off the broth and set it aside, first, if necessary, adding boiling water to make two quarts of broth. Add also two teaspoonfuls of salt, half a teaspoonful of pepper and an ounce (half a package) of gelatine, softened in half a cup of cold water. When cold and set remove the fat; break up the jelly with a spoon or silver fork; serve in bouillon cups at any meal where it is desired.