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Clear French Stock

Cut up six or seven pounds of beef, place it in a stockpot with some crushed bones and a few peeled turnips, carrots, parsnips and one broiled onion, a bunch of laurel leaf and parsley, two or three cloves, a small lump of sugar, and pepper and salt to taste. Pour in three quarts of water, place the stockpot over the fire until the liquor boils; then skim it well, move it to the side and let it simmer for six or seven hours. At the end of that time skim the stock again, then strain it into a basin. When cold remove all the fat from the top and it is ready for use.