Medium Stock

Ingredients

• 4 lb shin of beef, or 4 lbs. of knuckle of veal, or 2 lbs. of each
• any bones
• trimmings of poultry, or fresh meat
• 1/2 a lb. of lean bacon or ham
• 2 oz butter
• 2 large onions, each stuck with 3 cloves
• 1 turnip
• 3 carrots
• 1/2 a leek
• 1 head celery
• 2 oz salt
• 1/2 a teaspoonful of whole pepper
• 1 large blade of mace
• 1 small bunch of savoury herbs
• 4 quarts
• 1/2 pint cold water

Instructions

1. Cut up the meat and bacon or ham into pieces about 3 inches square;
2. rub the butter on the bottom of the stewpan;
3. put in 1/2 a pint of water, the meat, and all the other ingredients.
4. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents.
5. When the bottom of the pan becomes covered with a pale, jelly-like substance, add 4 quarts of cold water, and simmer very gently for 5 hours.
6. As we have said before, do not let it boil quickly.
7. Skim off every particle of grease whilst it is doing, and strain it through a fine hair sieve.
8. This is the basis of many of the soups afterwards mentioned, and will be found quite strong enough for ordinary purposes.