Beef Bouillon Recipe: Place 1 pound veal knuckle in a large soup kettle. Add 1 1/2 pounds lean brisket. Add 1 beef knuckle. Add 4 chicken feet, cleaned and skinned. Add 2 leeks. Add 1 large onion stuck with 2 cloves. Add 2 stalks of celery with the leaves. Add 3 sprigs parsley. Add 6 peppercorns. Add 3 quarts cold water. Bring slowly to a boil. Remove the scum as it accumulates on the surface. Simmer gently for 1 hour. Add 2 teaspoons salt. Continue to simmer for another hour or until the meat is tender. Correct the seasoning. Strain the broth through a fine sieve. Cool, remove the fat and reheat or store in the refrigerator for later use. List of ingredients required: 1 pound veal knuckle. 1 1/2 pounds lean brisket. 1 beef knuckle. 4 chicken feet, cleaned and skinned. 2 leeks. 1 large onion. 2 cloves. 2 stalks celery with the leaves. 3 sprigs parsley. 6 peppercorns. 3 quarts cold water. 2 teaspoons salt.