Strong Beef Broth

Rub the beef and leg slices with a tea towel. Heat the clarified butter in a saucepan and let the leg slices color only slightly all around, do not let them brown. Remove the skin from the onion and cut it into quarters. Slit the leek lengthwise, rinse thoroughly under cold water and drain. Remove the peel from the carrot and celery and roughly dice them. Add onion and vegetables with beef, pepper and bay spice to the leg slices form and pour enough beef broth to just cover the whole. Bring to a boil and simmer gently with the lid on for 3-4 hours, gradually adding the rest of the beef broth. Skim again and again. Season with a little salt if desired.

Remove the meat and bones from the pot and pour the soup through a sieve. Prepare a light roux with butter and flour, stir in the soup and simmer for 20-30 minutes. At the end refine with Madeira.

Hints:

1: If the soup is not to be served on the spot, but used for other soups, it should be cooked without the roux and Madeira in double or triple measure and frozen in portions.

2: In larger quantities, the basic broth can be cooked in the same way in the oven. First simmer gently for about 1 hour at 180 °C (gas mark 2) in an open saucepan. When all the beef broth has been poured in, cook for about 2 hours at 200 °C (gas level

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