Bouillon
6 pounds round of beef finely chopped 3 quarts cold water 1 pound bones, cracked 2 teaspoons salt 1 teaspoon finely chopped red or green pepper 1 small onion stuck with cloves + cup celery 1/4 cup carrot 6 peppercorns 2 cloves 1 cup sherry 2 tablespoons butter Cover meat and bones with cold water; simmer four hours. Sauté vegetables in butter; add to stock with seasonings. Cook one hour longer, strain, cool, remove fat, and clear. Serve.