Simmered Vegetable Broth With Meat Bones

Ingredients

• 3 pounds mixed seasonal vegetables
• 4 stalks celery
• 4 leeks
• 2 turnips
• 1 head cabbage
• 2 onions
• Salt and pepper to taste
• Meat bones (approx. 2 pence worth)
• 5.5 quarts water

Method

1. 1 Peel and prepare 3 pounds of seasonal vegetables. Place them in a large pot with celery, leeks, turnips, cabbage, onions, bones, salt, and pepper.
2. 2 Add 5.5 quarts of water. Bring to a boil and simmer for 3 hours, adding water as needed to maintain the 5-quart level.
3. 3 Press the vegetables through a fine sieve or tammy, crushing them well to extract all flavor.
4. 4 Return the strained liquid to the pot and boil for at least one additional hour.