TO MAKE A RICH BROTH (pour faire un bouillon gras, 10 cups)

3 pounds beef chuck or other inexpensive cut of meat

1 beef marrow bone

3 medium sized carrots

2 small turnips or 1 large turnip

1 onion

1 large leek, trimmed

2 sprigs parsley

1 sprig thyme

3 celery leaves

2 cloves

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1.   Pour 3 quarts of water into a large soup kettle.  Add the pieces of beef and the bone and bring to a boil, uncovered.  Boil, partially covered, for one hour over medium heat, skimming occasionally.

2.  Tie the parsley, thyme, celery leaves and cloves together in a cheesecloth to make a bouquet garni.  Add the vegetables and the aromatics tied in the cheesecloth and bring the liquid back to the boil.  Reduce the heat and simmer, covered, for three hours.  Strain the liquid.  For a lighter, clearer broth, strain the liquid through a cheesecloth.

from Claire Joyes, Monet’s Table, the Cooking Journals of Claude Monet