Another Receipt for Gravy-soup

Ingredients

• ¼ cup bouillon
• beef (cut from the bones)
• flour
• pepper
• coarse sea salt
• water
• vegetables (except onions)
• 4 medium onions

Directions

1. In a deep stewpan, combine beef, onions, carrots, and bouillon.

2. Set over high heat until the broth reduces.

3. Lower the heat and simmer until the mixture forms a glaze at the bottom.

4. Add the appropriate amount of water to finish the soup.

5. Dredge beef with flour, season with pepper and salt, and fry until brown.

6. Stew the beef for 6 hours with 1 pint of water per pound of meat and the vegetables, adding fried onions for every 3 quarts of soup.

7. Strain the soup and remove excess fat.