Classic Beef Stock Recipe

• 3 pounds of lean shin or shoulder beef
• 4 quarts cold water
• 2 eggs
• 2 tablespoons chopped turnip
• 2 tablespoons chopped carrot
• 1 teaspoon chopped onion
• 1 teaspoon parsley
• 1 cinnamon stick
• 1 grating of nutmeg

1. Remove the fat from the meat.
2. Crack three pounds of bone.
3. Cut the meat in small cubes and place in an earthen jar or stock kettle, together with the cracked bones.
4. Cover with four quarts of cold water and let stand for two hours.
5. Cook eight hours in a low oven or on the stovetop over low heat.
6. Strain through a colander.
7. Add two teaspoons of salt and cool quickly.
8. When cold, remove the fat.
9. Wipe the top of the jellied stock with a cheesecloth wrung out of hot water. This will remove the last traces of fat.
10. To clarify the stock, add one slightly beaten egg white and shell for every two quarts of stock. Mix well.
11. Heat slowly and let boil ten minutes. Remove from heat and let rest for half an hour.
12. Skim and strain again.
13. Heat to boiling and add vegetables and seasoning.

.