6 lbs. shin of beef 1 sprig marjoram
3 quarts cold water 2 sprigs parsley 1/2 teaspoon peppercorns Carrot 1/2 cup each, cut in dice
6 cloves Turnip 1/2 bay leaf Onion
3 sprigs thyme Celery
1 tablespoon salt
Wipe beef, and cut the lean meat in inch cubes. Brown one-third of meat in hot frying-pan in marrow from a marrow-bone. Put remaining two-thirds with bone and fat in soup kettle, add water, and let stand for thirty minutes. Place on back of range, add browned meat, and heat gradually to boiling-point. As scum rises it should be removed. Cover, and cook slowly six hours, keeping below boiling-point during cooking. Add vegetables and seasonings, cook one and one-half hours, strain, and cool as quickly as possible.