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Brown Stock

4 lbs. shin of beef 3 cloves 2 quarts (8 cups) water 2 stalks celery I bay leaf I blade mace I large carrot 2 onions, browned I bunch sweet herbs I teaspoonful whole peppers I teaspoonful salt Some poultry or game bones 3 sprigs parsley Wipe the meat and cut it into small square pieces.

Break up the bones and remove the marrow. Put the bones and the meat into a large casserole, cover with the water, and bring slowly to boiling point; skim thoroughly, then add all the other ingredients,