3 lbs. shin of beef
3 qts. cold water
¹⁄₂ teaspoon peppercorns
6 cloves
¹⁄₂ bay leaf
3 sprigs thyme
1 sprig sweet marjoram
2 sprigs parsley
¹⁄₂ cup carrot
¹⁄₂ cup turnip
¹⁄₂ cup celery
¹⁄₃ cup onion
1 tablespoon salt
Prepare the meat as directed for making stock, brown one-third of it in
a frying pan with the fat. Wash the vegetables, scrape or pare them, and
cut them in small pieces. Put all the ingredients together and bring
them to a boil. When they have boiled for ten minutes put them into a
cooker for from nine to twelve hours. Unless there is a large quantity
of soup it is not safe to leave it more than twelve hours, lest it grow
cold and sour; but nine or more quarts may safely be left for fifteen
hours or more, provided the kettle is at least two-thirds full. Pour it
through a wire strainer and cool it as rapidly as possible.