Concentrated Beef Broth
Cover beef shank with cold water. Add 1/2 tsp 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 1 clove. Simmer
10 minutes. Strain. Serve as a clear soup, or chill thoroughly, and serve
in jellied form. If desired, this btorh 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