Title: Concentrated beef broth
 Categories: Soups, 1941, Text
      Yield: 6 servings
 
           Text Only
 
  Cover beef shank with cold water.  Add 1/2 teaspoon salt.  Cover.
  Simmer until meat falls from bone.  Cool.  Remove all fat.  Heat
  broth to boiling. Add 1 bay leaf, a few grains celery salt, and chill
  thoroughly, and serve in jellied form.  If desired, this broth may be
  diluted to taste and used in any of the recipes in this volume
  requiring meat stock. To clear the broth, heat to boiling. Add 1
  slightly beaten egg. Boil 1 minute. Strain.
  
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