Ingredients:	4 lbs. of shin of beef or 4 lbs. of knuckle of veal or 2 lbs. of each; any bones trimmings of poultry or fresh meat 1/2 a lb. of lean bacon or ham 2 oz. of butter 2 large onions each stuck with 3 cloves; 1 turnip 3 carrots 1/2 a leek 1 head of celery 2 oz. of salt 1/2 a teaspoonful of whole pepper 1 large blade of mace 1 small bunch of savoury herbs 4 quarts and 1/2 pint of cold water.
Method:	Cut up the meat and bacon or ham into pieces about 3 inches square; rub the butter on the bottom of the stewpan; put in 1/2 a pint of water, the meat, and all the other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-like substance, add 4 quarts of cold water, and simmer very gently for 5 hours. As we have said before, do not let it boil quickly. Skim off every particle of grease whilst it is doing, and strain it through a fine hair sieve. This is the basis of many of the soups afterwards mentioned, and will be found quite strong enough for ordinary purposes.
Time:	5-1/2 hours.
Notes:
Back to Recipe List Source: The Book of Household Management Mrs. Isabella Mary Beeton

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