• 4 lb. beef
  • Salt
  • 4 qt. cold water
  • Pepper
  • 1 medium-sized onion
  • 1 stalk celery
  • 2 sprigs parsley
  • 6 whole cloves
  • 12 peppercorns
  • 1 bay leaf


Cut the meat into small pieces. Pour the cold water over it, place on a slow fire, and let it come to a boil. Skim off all scum that rises to the top. Cover tightly and keep at the simmering point for 6 to 8 hours. Then strain and remove the fat. Add the onion and celery cut into pieces, the parsley, cloves, peppercorns, and bay leaf. Simmer gently for about 20 minutes. Add salt and pepper to taste. Strain through a cloth.