TWENTY-FIVE SOUP-STOCKS
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Six pounds of the shin of beef, one small slice of ham, two tablespoonfuls of butter, two large onions, sliced, six cloves, one turnip, sliced, three carrots, one head of celery, twelve pepper-corns, one blade of mace, a pinch each of savory, thyme, and sweet marjoram.
Cut the meats into small bits, break the bones into small pieces, rub the butter on the bottom of the soup-kettle, put in all the ingredients with one cupful of cold water, cover, and place over a very hot fire. Stir occasionally until well browned, then add four quarts of cold water, and simmer gently for six hours. It must not boil. When nearly cooked, add a tablespoonful of salt. As the scum rises, remove it carefully.
Strain the soup-stock through a fine hair sieve and set away to cool. When cool, remove the fat which has formed upon the top. This stock will keep almost indefinitely in a cool place.
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