Required for three quarts of stock: Three pounds of shin of beef. Three quarts of cold water. One medium-sized carrot, turnip, and onion. Two sticks of celery. A bunch of sweet herbs. Three allspice. Six peppercorns. A level teaspoonful of salt. Any bones or scraps of poultry or lean ham.

Wipe the meat carefully with a clean cloth, wrung out in hot water. Cut it into pieces about an inch square, and chop the bones small. If there is any marrow in the bones, save it, for it will make a delicious little savoury.

Put the meat, bones, salt, and water in a large saucepan; let these stand for about half an hour, then bring the water very slowly to boiling-point. Wash and prepare the vegetables, cut them into fairly large pieces, tie the herbs in a bunch, and the spice in a small piece of muslin; then add all these to the meat and water. Let the stock boil gently with the lid half on the pan for about five hours. As soon as the vegetables feel quite soft take them out, for, as soon as they are thoroughly cooked, they absorb the flavour and spoil the soup. They need not be wasted, but can be served at some meal.

When the stock has boiled enough, strain it off into a clean basin through a hair or wire sieve. If the colour does not seem to be quite dark enough add a little burnt sugar. When cold there will probably be a cake of fat on top of the stock; keep this intact until the stock is needed, as it preserves the stock.