Categories: Beef, Ukrainian 
      Yield: 6 servings 
  
      1 lb Beef marrow bones 
      2 qt ;Water 
      1    Onion; cubed 1/2" 
      1    Carrot; sliced 
      2    Celery ribs; w/leaves sliced 
      1    Turnip; peeled cubed 1/2" 
      8    Peppercorns, whole 
      2    Bay leaves 
      4 tb Parsley; fresh; chopped 
      4 tb Dill, fresh; chopped 
      3 lb Beef rump roast, boneless 
  1 1/2 ts Salt 
      2    Garlic clove; chopped 
  
  Place the peppercorns, bay leaves, parsley, and dill into a small 
  cloth bag. Tie the bag closed. Put water, marrow bones,, the bag of 
  spices, the vegetables, & salt into a large pot. Bring to a boil over 
  high heat, skim the foam off as it occurs. Cook for 10 minutes at a 
  boil, add the beef roast, boil for 3 minutes, reduce heat to low, 
  cover, and simmer for 3 1/2 hours. Be sure to skim occassionaly. 
  Remove from heat, remove the roast from the pot, slice for serving. 
   
  * NOTE: This is excellent with a honey-onion sauce. 
   
  ORIGIN: Tantiana Shulenko, Slavutych-Ukraine, circa  1995 
  per Don Houston 
  Fidonet COOKING echo