Beef Broth may be made by adding vegetables to (2479) Essence of beef - or you may wash a leg or shin of beef, crack the bone well, (desire the butcher to do it for you,) add any trimmings of meat, game, or poultry, heads, necks, gizzards, feet, etc., cover them with cold water, - stir it up well from the bottom, and the moment it begins to simmer, skim it carefully. Your broth must be perfectly clear and limpid, on this depends the goodness of the soups, sauces, and gravies, of which it is the basis. Add some cold water to make the remaining scum rise, and skim it again. When the scum has done rising, and the surface of the broth is quite clear, put in one moderate-sized carrot, a head of celery, two turnips and two onions - it should not have any taste of sweet herbs, spice, or garlic, etc.: either of these flavours can easily be added after, if desired - cover it close, set it by the 6ide of the fire, and let it simmer very gently (so as not to waste the broth) for four or five hours or more, according to the weight of the meat: - strain it through a sieve into a clean and dry stone pan, and set it into the coldest place you have, if for after use.