1 (3 lb.) boneless bottom round
2 lbs. chicken parts (necks, etc. - I use wings only!!)
2 qt. water
1 tsp. salt
4 tbsp. butter
2 lg. onions, chopped
2 scraped parsnips, cut into 1-inch chunks
3 carrots, cut into 1-inch chunks
3 lg. celery ribs, cut into 2-inch pieces
1 leek, white part only
4 sprigs parsley
1 bay leaf
6 peppercorns
1/8 tsp. allspice
Horseradish-Applesauce

In a 6-quart soup kettle, combine beef and chicken parts and cover with water. Add salt. Bring to a boil over high heat. Skim off the surface scum as it rises. Heat the butter in a large heavy skillet. When the foam subsides, add chopped onions, parsnips, carrots, celery, leek and parsley.

Over high heat, toss vegetables in the hot butter for 4 or 5 minutes, or until they are lightly browned. Place them into the soup kettle and bring the liquid to a boil again. Skim off the surface scrum and add bay leaf, peppercorns and allspice. Turn heat to low, cover the pot, and simmer slowly for 2 hours or until beef shows no resistance when pierced with the point of a sharp knife.

Remove the beef to a heated serving platter. Skim the surface fat from the stock and strain it through a large sieve, pressing down hard on the vegetables before discharging them. Taste for seasoning. The stock may be served as a soup before you serve the beef, or reserved for another occasion.

Pour about 1/2 cup of broth over the meat and surround with boiled parsley potatoes and carrots or with any vegetables of your choice. Serve Horseradish-Applesauce on the side.

HORSERADISH-APPLESAUCE:

2 c. prepared applesauce
1/2 c. mild prepared red horseradish
1/2 c. very hot white horseradish (or more to taste)
1 tsp. prepared mustard
Pinch of nutmeg
Salt and white pepper to taste
1 c. whipped cream

In a bowl mix applesauce and horseradish. Make it as hot or mild as you wish. Add mustard, nutmeg, salt and pepper. Fold in the whipped cream. Adjust seasonings to taste. Refrigerate for 1/2 hour before serving.