Brown Soup Stock - cooking recipe

Ingredients

5 lbs beef bones with marrow
3 quarts water
8 peppercorns
5 whole cloves
1 bay leaf
2 sprigs parsley
3 sprigs thyme
1 tablespoon salt
1 stalk celery, diced
1/2 cup carrot, diced
1/2 cup turnip, diced
2 onions, sliced

Preparation

Cut 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, cover with water and let stand for an hour.
Add browned meat and seasonings; bring to a boil.
Reduce heat and simmer for 5 hours.
Add the vegetables and cook for an addidional 1 1/2 hours.
Strain through a cheesecloth and cool.
When cold, remove layer of fat which forms on the top.
Serve hot.
Soup stock stored in glass jars in the frig will keep almost indefinitely if fat layer is intact.