Brown Beef Stock
2 lbs shin of beef
2 tsp salt
2 qts cold water
1 small carrot
1 small onion
1 small turnip
1/2 stalk celery
1 sprig parsley
1 - Wipe beef with damp cloth, and cut into small pieces.
2 - Keeping out 1/4 lb of meat, put the remainder, including fat and bone, with 2 tsp salt into 2 qts cold water
in a soup kettle, and let stand for 1/2 hour.
3 - Heat gradually to the simmering point. In the meantime, let the other 1/4 lb cook until brown in a hot frying pan
in which dripping fat has been melted.
4 - Browned meat should be added to the water in kettle as soon as the latter begins to simmer; let none of the
rich juices be lost.
5 - Let soup stand simmering for 4 or 5 hours before adding vegetables and seasoning 1 small carrot, 1 small onion,
1 small turnip, 1/2 stalk celery, 1 sprig parsley, all cut fine - a dash of pepper and of thyme.
6 - Cook for another hour. Strain into an earthen bowl and cool as quickly as possible.
7 - Keep in a cool place. These quantities will make 1 quart stock.