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if necessary.

Brown Soup Stock
6 lbs of shin of beef ¾ of cold
water ½ tsp of pepper-corns 6
cloves ½ bay leaf 3 sprigs of thyme
1 sprig of sweet margarom [marjoram]
2 sprigs of parsley carrot turnip
onion and celery ½ cup of each
Cut into dise. Wipe the beef
and cut the lean meat in
inch cubes. Brown ⅓ of the
meat in a hot frying pan.
Put the remaining ⅔ with
the fat and bone in the kettle.
Add the water. Let it stand
for 30 minutes. Place on the
back of the range. Add the
brown meat and heat grad-
ually to the boiling point.
As the skim rises remove it.