Pot Au Feu

Take a good size beef bone with plenty of meat on it.

Extract the marrow bone, crack it, and place all in large pot, covering with cold water; cover tightly.

Allow to simmer slowly all day long.

The next day, before heating, remove the cake of grease from the top.

Add a large onion, previously stuck full of whole cloves and roasted in the oven until a rich brown color.

Add any other vegetables you wish.

Rice or vermicelli may be added.

Just before serving, put a little brown sugar and stir through it. This gives a peculiar and rich color to the soup.