BROWN SOUP STOCK
- 6 lbs. shin of beef
- 3 to 6 quarts cold water
- 1 bay leaf
- 6 cloves
- 1 tablespoon mixed herbs
- 2 sprigs parsley
- ½ cup carrot
- ½ cup turnip
- ½ cup celery
- ½ cup onion
Wipe beef and cut lean meat into cubes; brown one-third in hot frying pan; put remaining two-thirds with bone and fat into soup kettle; add water and let stand 30 minutes. Place on back of range; add browned meat and heat gradually to boiling point. Cover and cook slowly six hours; add vegetables and seasoning one hour before it is finished. Strain and put away to cool. Remove all fat; reheat and serve.