Brown Soup Stock
|Beef shin||2 Pound|
|Marrow bone||2 Pound|
|Cold water||2 1⁄2 Quart|
|Carrot||1 Medium, diced|
|Onions||2 Medium, sliced|
|Celery stalks||4 , diced (Outside)|
|Parsley sprigs||4 Small|
|Dried thyme leaves||1⁄4 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
Have butcher crack bones, and cut meat in if cubes.
Put 2 tablesp marrow in kettle and brown 1/3 of the meat in it over low heat, turning to brown on all sides.
Add remaining meat and water, and boil" 10 min., uncovered.
Remove scum and simmer, partially covered, for 1 1/2 hrs.
Add all remaining ingredients, and simmer, partially covered, 1 1/2 hrs longer.
Strain through several thicknesses of cheesecloth, then cool quickly by setting pan in cold or ice water.
Pour into preserve jar.
Store immediately, lightly covered, in refrigerator.
Remove fat (savethefat and use as drippings) and clarify, if desired, as in To Clarify Brown or White Soup Stock.