Court Bouillon* - cooking recipe

Ingredients

1/4 c. water
1/4 c. white vinegar
1/2 lemon, sliced
1 celery stalk, sliced
1 carrot, sliced
1/2 onion, sliced
1 garlic bud (whole)
1 bay leaf
6 peppercorns (whole)
1 1/2 tsp. salt

Preparation

Combine all ingredients and simmer for 45 minutes.
After each use, store remainder in freezer.
Two cups equals free food exchange.