BROWN STOCK
- 4 lbs. shin of beef
- 3 cloves
- 2 quarts (8 cups) water
- 2 stalks celery
- 1 bay leaf
- 1 blade mace
- 1 large carrot
- 2 onions, browned
- 1 bunch sweet herbs
- 1 teaspoonful whole peppers
- 1 teaspoonful salt
- Some poultry or game bones
- 3 sprigs parsley
Wipe the meat and cut it into small square pieces. Break up the bones and remove the marrow. Put the bones and the meat into a large casserole, cover with the water, and bring slowly to boiling point; skim thoroughly, then add all the other ingredients, and simmer for four hours; then strain, and when cold remove the fat.
The bones may be boiled down again for cheaper stock.
To brown the onions place them with the skin on in a tin and set in the oven until brown.