Brown Soup Stock - cooking recipe

Ingredients

6 lb. shin of beef
1 bay leaf
1 Tbsp. mixed herbs
1/2 c. carrot
1/2 c. celery
3 to 6 qt. cold water
6 cloves
2 sprigs parsley
1/2 c. turnip
1/2 c. onion

Preparation

Wipe beef and cut lean meat into inch cubes; brown 1/3 in hot frying pan.
Put remaining 2/3 with bone and fat into soup skillet; add water and allow to stand 30 minutes.
Place on back of range; add browned meat and heat gradually to boiling point. Cover and cook slowly for 6 hours.
Add vegetables and seasoning 1 hour before it is finished.
Strain and put away to cool.
Remove all fat; reheat and serve.