6 lb. shin of beef & marrow bone
2 qt. cold water
1/2 tsp. peppercorns
6 cloves
1/2 bay leaf
3 sprigs thyme
1 sprig marjoram
2 sprigs parsley
1/4 c. carrot, diced
1/4 c. turnip, diced
1/4 c. onion, diced
1/4 c. celery, diced
1 tbsp. salt

Bits of cooked beef or veal, bones from roast, lamb fowl, or chops can be used. Avoid using smoked or corned meats. (Marrow bones can be bought and cracked at markets.)

To prepare: Remove meat from bone and cut lean 1 inch cubes. Heat frying pan hot. Put in 3 tablespoons marrow bone. Add 1/3 meat cubes. Stir constantly until all surfaces of meat are seared adding more marrow, if needed. Put fat, bone and remaining meat cubes in kettle and cover with cold water (1 pint per pound). Let stand 1 hour. Add browned cubes of meat. heat slowly to boiling point and simmer 3 hours. (For clear stock, skim off top scum. Leave as is for nutritional value.) Add vegetables, spices and salt the last hour of cooking. Strain. Cool quickly, uncovered.

To store: Cover and store in cool place. Do not remove cake of fat which forms on stock when cold as this excludes air and helps to preserve stock until use. Remove fat when ready to use. Run knife edge around bowl and lift off.