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Plain Brown Soup Stock

6 lbs. shin of beef 4 qts. cold water Carrot, Onion, Turnip, Celery} 1/2 cup each, cut in cubes 1/2 bay leaf 6 peppercorns 4 cloves 2 sprigs parsley 1 tablespoon salt Wipe beef with wet cloth and cut in inch cubes. Brown 1/3 of this in marrow from the marrow-bone. Put this with remaining 2/3 of meat, with bone and fat, into kettle. Add salt and water. Let stand at least one hour. Then heat very slowly to boiling point. Reduce temperature, cover, and let simmer for six or seven hours. Add vegetables and seasonings the last hour of cooking. Strain and cool quickly.