Bouillon Soup

Ingredients

• 6 pounds Beef round, tied
• 3 small Carrots
• 3 small Turnips
• 3 small Young onions
• 1 large Onion
• 4 Cloves
• 1 bunch Sweet herbs
• 1 pint String beans
• 1 pint Peas
• 1 small head Cauliflower or cabbage
• 4 quarts Water
• as needed Black pepper
• as needed Salt
• as needed Noodles, rice, or sago

Instructions

1. 1Place the beef in a large pot and add the water. Heat slowly to a boil.
2. 2Skim off any foam from the surface. Dip out 1 pint of the liquid and set aside for later use with the vegetables.
3. 3Add 1 sliced carrot, 1 sliced turnip, the large onion (stuck with cloves), and the sweet herbs to the pot with the beef and remaining liquid.
4. 4Stew slowly for 4 hours.
5. 5Take out the beef and keep it hot over boiling water. Strain the soup, pulping the vegetables.
6. 6Cool the soup and skim off any fat.
7. 7Return the soup to the heat and, when it heats, add noodles, boiled rice, or soaked German sago. Simmer for 5 minutes.
8. 8Pour the soup into a tureen and serve.