1 beef shank and bone
1 cracked veal knuckle
4 quarts cold water
1 Tbsp. salt
1 large onion, sliced
4 fresh tomatoes, peeled and chopped
1/2 cup pearl barley (optional)
1 bay leaf
1 celery root
2 cups carrots, peeled and sliced
2 cups celery, sliced
2 cups cabbage, cut up
2 cups green beans, stems and ends cut off
1 Tbsp. Worcestershire sauce
1 Tbsp. salt
2 Tbsp. parsley, chopped

Put meat and water in large pot. Add salt. Bring to a boil and skim. Add onion, tomatoes, pearl barley and bay leaf. Cook one hour.

Add celery root, carrots and celery. Cook one hour. Add cabbage and beans. Cook for 30 minutes.

Add Worcestershire sauce, salt and parsley.

Makes 6 quarts.

Source: Evelyn A. Wink, Muskego