Dolly Madison Bouillon - cooking recipe

Ingredients

4 lbs beef, cubed
1 veal knuckle or 1 soup bone
2 turnips, diced
2 carrots, diced
1 bunch soup greens (celery, parsnip, turnip, dill, leek, and parsley)
1 dried red pepper
2 onions, chopped
2 teaspoons salt (or to taste)
6 quarts water

Preparation

Combine all ingredients and simmer for 6 hours.
Strain through a fine sieve; let stand in the refrigerator overnight.
Skim off all the fat.
Heat before serving.