Photo: Lily Banse
Ingredients
- salt
Directions
1
Put soup bone in granite lined covered kettle, add cold water enough to cover. Boil slowly until meat leaves the bones. Remove from fire, strain. When cool remove fat, cut off slice of the jelly, re-heat, season with salt. Serve hot in bouillon cups, or any desired way. — Mrs. Grosse, Albuquerque, N. M.
Recipe sourced from
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