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Browned Soup Stock

4 pounds soup meat and bone 1 onion 21/2 quarts water 1 tablespoon salt 1/2 bay leaf 1/4 teaspoon pepper 1 stalk celery 1 turnip 1 carrot Wipe the meat and cut it into small pieces. Brown about one third in a frying pan with a little suet and an onion. Place bones and remaining meat in kettle; add two quarts of water and allow to stand for one hour. Add two cups of water to the meat in the frying pan; boil one minute and add to the meat in the kettle. Add seasoning and diced carrots and turnips. Bring the entire mixture to a boil and allow it to simmer ten minutes. Place in the cooker for eight hours. Remove and skim fat from top before using. Use one radiator or cook a longer time.