Brown Stock

Ingredients

2 pounds lean beef
1/4 cup vegetable oil
1 1/4 quarts (5 cups) cold water
1 teaspoon salt
5 peppercorns
2 whole cloves
1 bay leaf
1/8 teaspoon mace
1 teaspoon sweet herbs
6 sprigs parsley
1 tablespoon grated carrot
1 tablespoon grated onion
1 tablespoon finely chopped celery
1 tablespoon grated turnip

Preparation

Cut meat in small pieces and saw or crack bone. Brown meat in hot oil and add to cold water; heat gradually to simmering point. If desired, skim off fat. Continue to simmer at least 3 to 4 hours. Add the seasonings, herbs and vegetables; continue cooking for 1 hour. Strain the stock through cheesecloth into storage container and cool quickly. Store in refrigerator. Remove fat from top of soup stock just before using.

Yield: 1 1/4 quarts

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.