First Stock for Clear Soup.
- Ingredients—4 lb. of shin of beef, or 2 lb. of shin of beef and 2 lb. of knuckle of veal.
- 5 pints of water.
- 2 carrots.
- 2 turnips.
- 1 onion.
- The white part of a leek.
- 1 dozen peppercorns.
- 1 sprig of parsley, thyme, and marjoram.
- A bay leaf.
- Pepper and salt.
Method.—Cut the meat into pieces about one inch in size.
Break up the bone and remove the marrow.
Put bones and meat into a stockpot with the cold water.
Let them soak for half an hour.
Then put the pot on the fire; add some salt and pepper to it, and gently simmer the contents for half an hour.
Next put in the vegetables sliced, and the herbs tied together.
Simmer for 4½ hours longer, skimming occasionally.
Strain into a clean pan, and set aside to get cold.