Publisher's Synopsis
Excerpt from The Nordhoff Guild Cook Book: Sold for the Benefit of the National Homeopathic Hospital
One-half shin of beef, one pound of knuckle of veal (optional), two large onions, one carrot, one small tur nip, some parsley and celery t0ps, one-half teaspoonful Worcestershire sauce. Brown meat and vegetables (but not the greens) in butter, add three quarts of cold water, salt, red pepper to taste, and a lump of sugar browned in iron spoon over the fire. Reduce one-half by slow boiling - say four hours - and strain through sieve.
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