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  Consomme
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 306
Ingredients:
2 lb Beef shank
2 lb Veal shank
1 Bay leaf
1 tbsp Chopped parsley
Salt and pepper
1 qt Chicken stock
2 tbsp Butter or butter substitute
3 qt Cold water
1 Clove
1/4 cup Diced carrot
1/4 cup Diced celery
2 tbsp Minced onion
Instructions:
Cut meat from beef shank. Crush bone. Combine veal, beef, and
crushed bone. Add water, bay leaf, 2 teaspoons salt, and clove.
Cover. Simmer 2 1/2 to 3 hours. Skim frequently. Add chicken stock.
Add vegetables which have been browned in butter. Season to taste.
Cover and simmer 2 hours. Strain. Clear. Heat to boiling. Serve at
once or store in refrigerator until needed.

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