Time: 5-1/2 hours

  1. 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
  2. 1/2 lb lean bacon or ham
  3. 2 oz butter
  4. 2 large onions, each stuck with 3 cloves
  5. 1 turnip
  6. 3 carrots
  7. 1/2 a leek
  8. 1 head of celery
  9. 2 oz salt
  10. 1/2 tsp whole pepper
  11. 1 large blade of mace
  12. 1 small bunch of savoury herbs
  13. 4 quarts and 1/2 pint of cold water
  • 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)

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