4 lb. beef
4 qt. cold water
1 medium-sized onion
1 stalk celery
2 sprigs parsley
6 whole cloves
12 peppercorns
1 bay leaf
Salt
Pepper
Cut the meat into small pieces. Pour the cold water over it, place on a
slow fire, and let it come to a boil. Skim off all scum that rises to
the top. Cover tightly and keep at the simmering point for 6 to 8 hours.
Then strain and remove the fat. Add the onion and celery cut into
pieces, the parsley, cloves, peppercorns, and bay leaf. Simmer gently
for about 20 minutes. Add salt and pepper to taste. Strain through
a cloth.
41. Household Stock.--If it is desired to make a stock that may be kept
on hand constantly and that may be used as a foundation for various
kinds of soups, sauces, and gravies, or as a broth for making casserole
dishes, household stock will be found very satisfactory. Such stock made
in quantity and kept in a sufficiently cool place may be used for
several days before it spoils. Since most of the materials used in this
stock cannot be put to any other particularly good use, and since the
labor required in making it is slight, this may be regarded as an
extremely economical stock.