3 lbs. beef, poorer part of round
2 tablespoons butter
1 lb. marrow-bone
1 tablespoon salt
3 lbs. knuckle of veal
1 teaspoon peppercorns
1 quart chicken stock
4 cloves
Carrot
1/3 cup each, cut in dice
3 sprigs thyme
Turnip
1 sprig marjoram
Celery
2 sprigs parsley
1/3 cup sliced onion
1/2 bay leaf
3 quarts cold water
Cut beef in one and one-half inch cubes, and brown one-half in some of the marrow from marrow-bone; put remaining half in kettle with cold water, add veal cut in pieces, browned meat, and bones. Let stand one-half hour. Heat slowly to boiling-point, and let simmer three hours, removing scum as it forms on top of kettle. Add one quart liquor in which a fowl was cooked, and simmer two hours. Cook carrot, turnip, onion, and celery in butter five minutes; then add to soup, with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear.
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