Craig Claiborne's Consomme

• 8 pounds meaty beef bones
• 6 quarts water
• 40 black peppercorns
• 2 cups coarsely chopped carrots
• 4 cups coarsely chopped, well-rinsed leeks
• 2 cups coarsely chopped celery
• 2 whole cloves
• 4 sprigs parsley
• 2 sprigs fresh thyme or 1 teaspoon dried
• 2 bay leaves

1. Put bones in kettle and add cold water to cover.
2. Bring to boil and simmer 1 minute.
3. Drain well.
4. Rinse bones under cold water and when thoroughly chilled, return to clean kettle.
5. Add six quarts of water, peppercorns, carrots, leeks and celery.
6. Tie cloves, parsley, thyme sprigs and bay leaves into bundle and add.
7. Bring to boil and simmer uncovered for 5 hours.
8. Strain, discard solids and skim off fat.

beef, water, black, carrots, leeks, celery, cloves, parsley, thyme, bay leaves

Taken from cooking.nytimes.com/recipes/6754 (may not work)