French Broth

• 2 pounds beef short ribs
• 1 pound veal, cut into cubes
• 1 (5- to 6-pound) hen, cut up
• 5 quarts water
• 1 (1-pound) cabbage, quartered
• 1 pound spinach
• 1 (1-pound) lettuce, quartered
• 1 tablespoon salt
• 1/4 teaspoon whole peppercorns
• 1/8 teaspoon ground mace
• 1/2 pound beef skirt steak, cut into 1/2-inch cubes
• 2 tablespoons butter or margarine

1. Combine first 4 ingredients in a 14-quart stock pot. Bring to a boil. Cook 5 minutes; remove scum. Add cabbage, spinach, lettuce, salt, peppercorns, and mace. Bring to a boil. Reduce heat; simmer, uncovered, 4 hours. Remove from heat; cool slightly, and strain broth through cheesecloth. Reserve beef, veal, and hen for other uses. Cover and chill broth thoroughly; skim and discard fat from broth, setting broth aside.
2. Saute skirt steak in butter in a medium skillet until browned. Add 1/2 cup broth; cover and simmer 10 minutes or until tender.
3. Heat remaining broth thoroughly. Stir in steak mixture. Spoon into individual serving bowls. Serve immediately.

veal, water, cabbage, spinach, salt, peppercorns, ground mace, skirt steak, butter

Taken from www.myrecipes.com/recipe/french-broth (may not work)