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Beef Broth

2 pounds meat from the shoulder or shin 2 pounds bone 3 quarts cold water 1½ teaspoons salt Cut the meat into small pieces and put it with the cracked bone into kettle and cover with cold water. Set in slow oven and cook from 8 to and cover with cold water. Set in slow oven and cook from 8 to 12 hours. Strain through colander, add salt to taste and cool quickly. When cold remove the fat. Serve cold , as a jelly or heat to the simmering point, but do not boil.