Source:   Sunset Cookbook

It is traditional to serve French bread not only with this soup but in it. Spread rounds of French bread (toasted, if you like) with butter, and place one in each soup bowl, before filling with hot soup.

3	lbs	Beef brisket, neck, or chuck
1	lg	Marrow bone
7	C	Cold water
5		Carrots, scraped and cut in half
3		Turnips, scraped and cut in half
1	bunch	Parsley
2		Leeks
1		Onion, peeled and stuck with 3 cloves
1	sm	Bay leaf
1	tsp	Sugar
		Salt & pepper to taste

• Place beef, bone, and 6 cups water in a large kettle. Slowly bring to a boil and skim. Add remaining 1 cup cold water, bring to a boil slowly, and skim again.
• Add all remaining ingredients; cover tightly, and simmer gently 4 to 5 hours, or until meat is tender.
• Strain stock and season with salt, if needed.
• Vegetables and meat may be served in the soup or separately.

  Serves 6