3 to 4 lb. beef bone
2 qts. cold water
1 tsp. salt
2 c. potatoes, diced
1/2 c. rice or barley
2 c. carrots, diced
1 sm. onion, cut up
2 c. peeled tomatoes
1 c. green beans, cut
1/2 c. celery, chopped
Cut half meat from bone and brown in hot fat. Add remaining meat and bone to cold water. Add browned meat, onion and salt. Cook slowly for 2 hours. Cool after removing bones, skim fat off; when it is solid. Reheat and add vegetables; continue to cook 1 hour. Serves 8 to 10. Cook in large heavy pan, Dutch oven, etc. Purdys, NY
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