Brown Soup Stock
3 lbs. shin of beef
1 lb. bones
3 quarts cold water
2 carrots, 1 turnip
2 stalks of celery
3 onions
3 cloves
Bouquet of herbs
Cut the meat into small pieces. Break the bones. Put three ounces of butter in a sauce-pan. When melted, add to it one-third of the meat and the onions sliced. Stew gently until a rich brown. Put with the rest of the meat, bones, etc., in a sauce-pan. Cover with water. Bring to the boil. Simmer four hours. Strain.