No. 1—BOUILLON.
- 4 lbs. ox bones
- 6 qts. water
- ⅛ of an onion
- ½ of a carrot
- 1 small piece celery
- 1 small piece kohlrabi
- 1 small piece parsley root
- 1 tomato, salt
Preparation: The soup bone is put over the fire in 6 qts. of cold water after it has been washed in cold water. Soup greens and salt are added and the whole is boiled slowly 4 hours until it is boiled down to 2 or 3 quarts. Before using pour the bouillon through a fine sieve. If you like the bouillon very strong and of a good color add ½ teaspoonful of beef extract.
No. 2—BOUILLON.
The soup bone and the soup greens are fried light brown with a piece of butter or lard. Water is then added and salt. Boil 4 hours as in the preceding recipe and strain before using.
No. 3—OXTAIL BOUILLON.
- 3 lbs. ox-tall
- 1 tbsp. butter
- 5 qts. cold water
- Salt
- Soup greens
Preparation: Cut the ox-tail into small pieces and together with the soup greens, fry them in butter light brown. Add 5 qts. of water and salt. Let it boil 4 or 5 hours slowly down to 2 qts. This bouillon will be very strong and may be served in cups, and bread or cheese sticks may be served with it.
No. 4—BOUILLON OF MEAT EXTRACT.
- Soup greens
- 1 tbsp. butter or lard
- 1 tsp. extract of meat
- Salt, 1 qt. water