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Beef Stock

Bone a rump of beef and tie it neatly together; break the bones and place both meat and bones into a stewpan with two quarts of water to every three pounds of meat. Heat it very gradually and slowly by the side of the fire, removing the scum before and after it boils. Add salt in proportion to the water, about two ounces to the gallon. When all the scum has been removed, throw in three or four carrots, and the same of turnips, a small head of celery, a few young leeks, an onion stuck with eight cloves, a small tea-spoonful of pepper-corns, and a bunch of savoury herbs. Let this stew for five hours very gently, when the beef will be done but not overdone. It may be served with young cabbages, boiled in the usual way, pressed, and then stewed for seven or eight minutes in some of the beef stock or broth. This broth, in France, is made the basis of all soups and gravies, and with the addition of a knuckle of veal, poultry trimmings, a calf's foot, and a little ham, it will make a strong rich stock. If wanted to be used at the same time with the meat, strain, remove the fat, and serve with toasted bread.