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2 lb beef

2 lb veal

1 bay leaf

1 Tbsp parsley - chopped

1 qt chicken stock

2 tbso butter

3 qt cold water

1 whole clove

1/4 cup diced carrot

1/4 cup diced celery

2 Tbsp minced onion

salt and pepper to taste


In a large pot, combine the water, beef,veal,bay leaf,2 Tsp salt and the clove.

Cover and simmer for 2-3 hrs.

Skim the "froth" frequently.

Add chicken stock.

Brown carrots,celery and onion in the butter.

Add salt and pepper to taste.

Cover and simmer for 2 hrs then strain.