Brown Soup Stock

Ingredients

• 4 pounds shin or shank of beef
• 2 tablespoons beef drippings
• 3 1/2 quarts water
• 1/2 tablespoon pickle spice
• 1 cup chopped celery leaves
• 1/4 cup each, chopped carrots, onions, and turnips
• 1 tablespoon salt

Instructions

1. Cut meat from bone, brown in drippings. Add water and cracked bone, bring slowly to boiling point, cover closely and simmer about three hours. Add remaining ingredients and cracked bone, bring slowly to boiling point, cover closely, and simmer an hour. Strain. Cool uncovered and remove fat. Then heat to boiling point, stirring constantly, and let boil vigorously for five minutes. Add a little cold water, cool slightly, skim and strain.