Recipe - Viennese Baked Apples

2 One half pound Beef bones, cracked
3 pound Beef Chuck
3 qt Water
2 One half teaspoon Salt
Three fourths teaspoon Pepper
Lg Onion peeled, cut or sliced up thin
2 x Med Leeks, white parts only
2 x Med Carrots, scraped, cut or sliced up
Celery root, pared & cubed
3 x Sm Turnips, pared & cubed
2 cup Cauliflower, cut up
2 x Bay Leaves
4 x Sprigs Parsley
One half teaspoon Dried Thyme

Taking the white parts of the leek only, clean and thinly slice them.
Scald bones and rinse in cold water. Put beef and water in a large kettle;
bring to a boil. Add bones, salt and pepper. Slowly bring to a full simmer;
remove any scum from the top. Cook over low heat, partially covered, 1 1/2
hours. Again remove any scum from the top. Add remaining ingredients and
continue to cook about 40 minutes, until meat and vegetables are tender.
Remove and discard parsley, bay leaves, and bones. Take out the meat and
cut into bite sized pieces, discarding any gristle. Return meat to soup.
Serves 8 to 10. You may also add noodles, rice or dumplings to the
finished soup.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini