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Dark Stock

Secure a piece from the shin or lower part of a round of beef, with an equal weight of bones, and place the latter in a stockpot. Wipe the meat over with a cloth dipped in cold water and cut it into nice-sized pieces. Peel the required quantity of onions and fry them in butter until they are darkly browned; then put in the pieces of meat and brown them also. Put the meat in the stockpot with the bones, add any other trimmings of meat that may be convenient, fill the pot with cold water and place it over the fire. When the liquor boils take the stockpot off the fire, remove the scum, put in the browned onions with some prepared carrots, turnips, celery, a bunch of sweet herbs and a flavoring of allspice, ground pepper, celery seed, cloves and salt; add also one tablespoonful of caramel. Keep the stock simmering slowly at the edge of the fire until the meat is in shreds, then strain it through a hair-sieve into a basin. It should never be allowed to remain in an iron kettle after it is made. Set the basin in a cool place, keeping it uncovered. Leave the fat which forms at the top of the stock in a thick cake until the stock is needed, as it excludes the air and thus assists in keeping the stock. It will be preserved at least a week longer in winter if no vegetables are used. A little fresh charcoal tied in a muslin bag and boiled in the stock is said to restore it when only slightly changed.