Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Chuck Or Brisket 1 Blade Mace
-cut into 1" cubes 2 Bay Leaves
2 tb Suet Or Vegetable Oil 10 Fresh Tomatoes (4 Lbs),
3 lb Cracked Beef Knuckles -peeled
-or jointed Oxtails 1 ts Marjoram
2 qt Cold Water 1/2 ts Savory
3 c Celery Stalks And Leaves 1/2 ts Dried Thyme
(Outside) -- chopped 1/2 ts Dried Basil
2 md Carrots -- sliced 1/2 ts Whole Peppercorns
2 tb Salt 1/2 bn Parsley, Reserve Some
2 sm Whole Dried Peppers -for garnish

In a large pot, brown the beef in the suet or oil. Add the other
ingredients, cover, and simmer slowly 4-5 hours. Bring to a boil;
boil 5 mins. Skim. Strain well. (Use the meat for boiled beef, served
with mustard or horseradish, or turn it into a daube glace.) Reheat
the soup and sprinkle with parsley before serving. Makes 1 gallon.

NOTES; This recipe is attributed to Thomas Jefferson. Served as a
1st course in an elaborate dinner.

Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6

From: Dan Klepach Date: 05-15-95 (159) Fido:
Cooking

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