Brown Stock
3 pounds meat. 3 pepper corns. 1 bay leaf. 1 sprig parsley. 1 teaspoon salt. 2 quarts cold water. 3 cloves. 1 teaspoon thyme. 1 pt. chopped vegetables. Cut meat in small pieces. Let stand in the cold water one hour, in the kettle ready for cooking. Take out a few pieces of the meat, put on spider with melted butter or fat from meat and let brown. Add to the above and let simmer four hours. Add seasonings and vegetables and let simmer another hour. When cold the grease will rise to the surface; take off when ready for use. The stock forms a jelly-like substance.