Brown Stock
- 10 lbs. meat and bone
- 10 qts. water
- 11⁄2 teaspoons peppercorns
- 1 teaspoon cloves
- 3 bay leaves
- 1 tablespoon chopped thyme
- 1 tablespoon sweet marjoram
- 3 tablespoons chopped parsley
- 2 cups carrot
- 2 cups turnip
- 2 cups celery
- 1 cup onion
- 1⁄4 cup salt
Make it as directed on [page 60].
Serves forty-five or fifty persons.