Evening Republican, Volume 16, Number 4, Rensselaer, Jasper County, 4 January 1912 — Bouillon. [ARTICLE]

Bouillon.

Pat one pound chopped round beef in a bowl with one chopped onion, a piece of parsley, turnip, tough ends of celery, one-half dozen whole white peppers, same of whole cloves and allspice, two or three bay leaves, small piece of carrot, three eggs with shells; mix thoroughly and add two quarts cold clear stock. Heat until It looks clear, preventing boiling by adding water. When clear, boil 2Q jninutes. Strain through a strainer with a thick cloth and serve.