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Mother's Vegetable Soup

Wipe a four-pound shin of beef, cut the meat into small pieces and place in a soup kettle with the bone, which should be sawed into several pieces. Cover with five quarts of cold water, and after standing for an hour in a cool room place on the fire and heat slowly to the simmering point. Simmer (not boil) slowly for four hours, add one teaspoonful of salt, then strain and set aside until next day. Remove all fat from the stock, return the latter to the clean kettle and heat to the boiling point. Pare and cut into half inch dice one white turnip, one potato, one large carrot, one medium-sized onion, one sweet potato, one cupful of corn, shell sufficient green peas to measure one cupful, skin and cut fine one tomato, wash and drain one and one-half tablespoonfuls of rice. To the boiling soup add the prepared rice, turnip, sweet potato and carrot and simmer for forty minutes, then add the remaining vegetables and cook for twenty minutes longer; season with salt and pepper one-half hour before the soup is done and when turned into tureen sprinkle one teaspoonful of finely chopped parsley over all.