Preparation :

Boil the beef, bones, and vegetables in the water over a slow fire, adding pepper and salt.

Skim occasionally. After two hours add Sherry and strain through fine soup-strainer or cheese-cloth.

To make this stock richer, add a turkey leg to above receipt. Boil 90 minutes. Next, add 1/2 lbs of finely chopped beef. Cook for half an hour longer, then strain.

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