4 lbs. of shin of beef, or 4 lbs. of knuckle of veal, or 2 lbs. of each or any bones, trimmings of poultry, or fresh meat
1/2 lb lean bacon or ham
2 oz butter
2 large onions, each stuck with 3 cloves
1 turnip
3 carrots
1/2 a leek
1 head of celery
2 oz salt
1/2 tsp whole pepper
1 large blade of mace
1 small bunch of savoury herbs
4 quarts and 1/2 pint of cold water
Directions
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; do not let it boil quickly
Skim off every particle of grease whilst it is doing, and strain it through a fine hair sieve
Source: The Book of Household Management by Isabella Beeton (1859)
Stock, Fish
