3 tbsp. salt for every 5 lb. beef (chuck roast)
2 carrots
3 celery stalks
3 tbsp. pickling spice
1 tbsp. marjoram
4 qt. water

Cook together 8-12 hours or all night. Remove meat, strain broth, set aside to cool. When cool, skim fat.

4 c. thinly sliced onions
1 stick butter

In skillet saute onions in butter. Add to broth. Serve with Parmesan cheese and French toast. Slice covered with grated Monterey Jack cheese.