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Standard Broth

(BEEF, VEAL, LAMB, CHICKEN OR GAME) 4 pounds meat. 2 sprays thyme. 1 pound marrow bone. 2 sprays parsley. 21/2 quarts cold water. 1/2 bay leaf. 1/2 teaspoon peppercorns. 1/4 cup each diced carrot, onion, 4 cloves. and celery. 1 spray marjoram. 1/2 tablespoon salt.

PROCESS: Remove meat from bone and cut in inch cubes; brown richly one third of meat in some of the marrow taken from bone. Cover remainder of meat with cold water, let stand thirty minutes, then add browned meat and rinse the pan in which meat was browned with some of the water. Bring to boiling point and skim. Reduce heat and boil gently five hours; stock should be reduced to three pints. Add seasonings the last hour of cooking. Strain, cool, remove fat, and clear. pepper.