Clear Brown Stock
2 lbs. shin of beef
1 lb. knuckle of veal
The carcase and bones of a fowl
3 pints of water
1 carrot
1 onion with a clove stuck in it
1 stick of celery
1 piece of parsley
A small bouquet of herbs
Put the bones at the bottom of a sauce-pan. Place the meat, which should be cut up in small pieces, upon them. Cover with cold water. Leave the sauce-pan uncovered. Bring to the boil very slowly. When it boils throw in a half cup of cold water. (This will cause the scum to rise.) Skim. Bring to the boil again. Throw in a little more cold water. Skim. Bring to the boil. Add the vegetables. Set back on the fire, and allow it to simmer gently for three or four hours.
Strain through a napkin into a bowl and allow it to cool.
If required the soup can be further clarified ([p. 4]).