Instructions: Place the beef, bones, tongue, chicken pieces, onion, carrot and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly. Reduce the heat to simmer before the mixture boils, and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface.

After 4 hours, remove from heat, strain the liquid twice, first through a conical seive and second through cheesecloth and allow to cool.

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