Brown Stock for Clear Soup


  • 1 1/2 pint of water
  • 1 carrot
  • 1 turnip
  • 3 onions
  • 2 or 3 sticks of celery
  • bouquet of herb
  • 3 lbs meat
  • Pinch of salt


  1. Cut meat into small pieces, taking care to remove all fat. Put meat into saucepan with water, bring to the boil and remove scum. Wash and prepare vegetables, cut into small pieces, place in pan together with herbs and salt to taste, and allow to simmer for 3 hours. Strain and allow to stand until next day; fat which has settled at the top can then be easily removed.