Brown Stock Recipe

MRS. W. COOK.



Four pounds shin of beef, or other meats and bones--four carrots, four

onions, one turnip, one small head of celery, one half tablespoonful of

salt, one half teaspoonful of peppercorns, six cloves, five pints of

cold water. Cut up the meat bone and place it in a large saucepan, pour

over the water, skim when boiling, prepare the vegetables, add them to

the saucepan; cover closely and boil slowly four hours. The spice should

be added with the vegetables.

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