Wash a leg or shin of beef very clean, crack the bone in two or three places, put with it any trimmings you may have of meat or fowls, such as gizzards, necks, etc.; cover them with cold water in a stew-pan that shuts close. The moment it begins to simmer, skim it carefully till it boils up. Then add half a pint of cold water, which will make the remaining scum rise, and skim it again and again, till no more appears, and the broth looks perfectly clear. Then put in a moderate sized carrot, cut up small, two turnips, a head of celery, and one large or two small onions. Stir it several times that it may not burn, or stick at the bottom. Herbs and spices are not to be added until the broth is used for gravies for particular dishes. After these vegetables are added, set the pan where the broth will boil very slowly for four or five hours. Then strain it through a sieve into a stone pan or jar, and when cold, coyer it, and set it in an ice-house or some other very cool place. The meat thus stewed may be used as directed for minced meat in the chapter on Common Dishes, etc, p. 222.