| Servings |
|
Ingredients
- A large boiling fowl
- A small piece of beef shin
- 2-3 t salt and a few black peppercorns
- 2½ L water
- 1 large onion roughly chopped
- 1 large carrot thickly sliced
- 1 celery stick chopped
- 2 bay leaves
Ingredients
|
|
Instructions
- Place everything in a large pot, bring it to the boil and simmer for 2 hours
- Strain off the liquid, reserving the carrots and refrigerate overnight. Skim off fat in the morning.
- Reheat with the carrots and serve with kneidlach, lokshen, mandlen or kreplach.
Recipe Notes
This is Jewish penicillin. Get better quickly!