Brown Soup Stock - cooking recipe

Ingredients

5 lb. beef (the shin is best)
3 qt. cold water
8 peppercorns
5 cloves
1 bay leaf
2 sprigs parsley
3 sprigs thyme
1 stalk celery
1/2 c. carrots, diced
1/2 c. turnips, diced
2 large onions, sliced
1 Tbsp. salt

Preparation

Cut the lean meat from the bones and brown 1/3 of it in the marrow taken from the bones. Put the rest of the meat and bones in a large kettle and cover with the water and let stand for 1 hour. Add the browned meat and seasonings and bring to a boil. Reduce the heat and cook slowly for 5 hours, removing scum as it forms on top. Add the vegetables and cook 1 1/2 hours longer. Strain through a cheesecloth and cool.