Vegetable Soup

Ingredients

• 2 pounds shin of beef
• 2 pounds knuckle of veal
• 1 teaspoon coarse sea salt
• 2 young carrots
• 1 young turnip
• 1 leek
• ½ head of celery
• 1 cauliflower
• ½ cup peas
• ¼ teaspoon carbonate of soda

Directions

1. Cut the meat from the bones and remove all fat.

2. Break the bones in half and remove the marrow.

3. Place the meat and bones in a large pot.

4. Add enough cold water to cover the meat.

5. Stir in the salt to help scum rise.

6. Bring to a boil quickly, then skim off the scum.

7. Reduce heat and let simmer gently for 5 hours.

8. Slice the carrots and turnip after cleaning them.

9. Wash the celery and leek, then cut them into squares.

10. Wash the cauliflower, soak in salted water for 2-3 minutes, then rinse and dry.

11. Remove green leaves and stalks from the cauliflower, and separate into sprigs.