1931 Cuban Cookery by Blanche Z de Baralt

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1 fowl 2 lbs, beef veal bone or beef knuckle bone 2 carrots 2 turnips sprig of celery large onion stuck with 1 or 2 cloves 3 or 4 tomatoes salt to taste 1 goblet good old Sherry wme. Put fowl with its giblets, beef and bones in a large kettle with 4qts. of cold water. When it begins to boil. skim carefully. Let cook moderately for three hours, then add vegetables and seasoning; and let boil gently a couple of hours more. The broth ha~ by this time been reduced to about 3 qts. Strain and let cool ; remove fat ; reheat, add Sherry wine. The liver, tender parts of gizzard and a piece of breast from the chicken should be run through the finest cutter of the meat chopper and a teaspoonful of this powdered meat put into each cup, which is then filled with the steaming broth.