Wash a shin of beef very clean, crack the bone in two or three places, add thereto any trimmings you have of meat, game, or poultry, and put them into two gallons of cold water, in an open pot, on a quick fire; watch it, and the moment it begins to simmer, skim it carefully, or you will lose the beauty of your broth, which must be perfectly clear and limpid; on this depends the goodness of the soups, sauces, and gravies, of "which it is the basis: then add a quart of cold water, to make more scum rise, and skim it again, and when the scum has quite done rising, put in one moderate-sized carrot, a head of celery, two turnips, two onions, in one of which stick three cloves, and a teaspoonful of salt: cover it close, and set it by the side of the fire, and let it boil very gently for four or five hours, according to the weight of your meat: when it is reduced to about six quarts, strain it through a silk or tammis sieve: skim † it carefully, and set it in the coldest place you have. The quicker it cools the better.

* In culinary technicals, is first stock, † If the grease is left on the top, it keeps the broth from cooling, and it often turns sour.

Observations

This is the universal foundation for all sorts of soups and sauces, brown or white. I have ordered it to stew no longer than the meat is thoroughly done to eat, and you obtain excellent broth, without depriving the meat of its nutritions succulence: to boil it to rags, as is the common practice, will not enrich your broths, but only make them thick and grouty, and destroy the meat, which when thus gently stewed for only four or five hours, will afford a relishing and wholesome meal for half a dozen people. If it is not to be eaten till cold, cut the meat from the bones, and put it into a mould, and as it grows cold it will take a shape, and will make a very nice dish for luncheon or supper.

Beef Gravy

Cover the bottom of a stewpan, that is well tinned and quite clean, with half a pound of ham or lean bacon cut into slices, a shin of beef, or six pounds of the sticking-piece cut into half pound pieces, with a carrot, an onion with two cloves stuck in it, and a head of celery; put a pint of broth or water to it, cover it close, and set it over a moderate fire till the water is reduced to as little as will just save the ingredients from burning; then put in four quarts of boiling water*; when it boils up, skim it carefully, and wipe off with a clean cloth what sticks round the edge and inside of the stewpan, that your gravy may be delicately clean and clear. Set it by the side of a fire where it will stew very gently for four hours: if it has not boiled too fast, there should be about three quarts of gravy; strain through a silk or tammis sieve; take very particular care to skim it well, and set it in a cold place *.

* A great deal of care is to be taken to watch the time of putting in the water, for if it is poured in too soon, the gravy-will not have its true flavour and colour, and if let alone till the meat sticks too much to the pan, it will get a burnt taste.