Home › The World's Kitchen › Shin of Beef Liee

Shin of Beef Liee

Place four pounds of shin of beef in a saucepan with five quarts cold water, adding tablespoon salt, and as soon as it comes to a boil skim off the scum; add one carrot, one turnip, one onion with two cloves stuck in it, two leeks, one stalk celery, a small bunch parsley and one bay leaf. Cover the pan and let slowly boil for three hours and a half. Place in saucepan one ounce butter and two ounces flour, stir on the fire until a light brown. Skim the fat from the surface of the broth, then strain it through cheesecloth into this pan, sharply mix with whisk for two minutes, add three tablespoons sherry, the juice of half a sound lemon and one saltspoon cayenne pepper, mix well, boil for ten minutes, pour into a soup tureen and serve.