2 lbs. lean soup meat
1 shinbone of beef
2 1/2 qts. of cold water
2 tsp. salt
2 leeks
1 rib of celery
6 peppercorns
1 c. diced turnip
1 c. sliced carrots
1 lg. onion, studded with 2 whole cloves
1 clove of garlic
1/2 bay leaf
1 tsp. dried thyme

Place the meat and shinbone in a 6 quart saucepan. Add the water and salt. Cover and bring to boiling point. Skim. Add all the remaining ingredients except the thyme. Simmer 3 1/2 hours. Add thyme 10 minutes before cooking time is up. Cool. Remove the meat and bones. Strain the broth through a very fine sieve. Makes 2 quarts.