How To Make Soup Stock

One shin of beef, five quarts of cold water, one onion, one small carrot, one turnip, two bay leaves, one sprig of parsley, twelve cloves, one stock of celery, one level tablespoonful of salt. Wipe the meat well with a damp cloth, then re move all the meat from the bone. Place the bones in the bottom of a large porcelain-lined or granite soup kettle (never use an iron kettle for soup). Cut the meat into very small pieces across the grain and lay on top of the bones, add the cold water and stand the kettle on the back of the range for one hour, then place it over a good fire. When it begins to steam and the scum appears on the top place it over a more moderate fire, add one-half cup of cold water and remove the scum. Then cover the kettle securely and allow it to simmer gently for four hours. Now add the salt and vegetables and simmer one hour longer. Now remove from the fire, strain first through a colander and again through a fine sieve and put at once into a cold place. When cold and solid remove the grease and it is ready for use.