Consommé
4 lbs. thickest part of hind beef shin. 1 lb. marrow-bone. 3 lbs. knuckle of veal. 4 cups chicken stock.
Carrot 3 tablespoons butter. 1 tablespoon salt. 1 teaspoon peppercorns. 1½ dozen cloves. 1 small bay leaf. 2 sprays parsley. 1/2 cup each, cut in Celery 3 sprays thyme. cubes.
Turnip 2 sprays marjoram 4 quarts cold water. 1 medium-sized onion sliced.
PROCESS: Wipe the meat and bone with a piece of cheese-cloth wrung from cold water. Remove the meat from beef shin and cut it in one-inch cubes. Remove the marrow from bone and brown one-half the meat in the marrow, stirring constantly. Put remaining half in stock pot with cold water, add veal cut in small cubes, browned beef and bones. Let stand thirty-five minutes. Bring slowly to boiling point, skim and let simmer - closely covered - for three hours. Add chicken stock and continue simmering for two hours. Melt butter in frying pan, add the vegetables and cook five minutes, stirring constantly; then add to soup with remaining ingredients. Cook one and one-half hours. Strain, cool, remove fat and clear.