Basic Beef Stock    No. 213
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     4 lbs       beef, meaty, raw, or
     4 lbs       veal bones
     2 large     onions, chopped
     3           carrots, coarsely chopped
     3 ribs      celery with leaves, chopped
     2 cloves    garlic
     5           parsley sprigs
     1           bay leaf
     4 whole     cloves
    10           peppercorns
                 salt to taste
 3 1/2 quarts    cold water, divided

Roast the bones in a large pan in a hot oven (about 450 degrees) for 30
minutes, turning them once. Meanwhile, in a large, heavy stock pot, combine
the onions, carrots, celery, garlic, parsley, bay leaf, cloves,
peppercorns, salt and first measure of water. Bring to a boil. Reduce the
heat. Add the roasted bones. Pour off the fat from the roasting pan. Add
the second measure of water to the pan, scraping the bottom and sides with
a wooden spoon. Pour this liquid into the stock pot. Return it to a boil.
Reduce the heat. Let simmer, partially covered, for 3 hours. Skim off froth
as needed. Continue simmering, partially covered, for another 2 hours. Pour
the broth through a fine strainer or sieve. Use immediately or refrigerate.
Yields 8 Cups

Posted by Joel Ehrlich to rec.food.recipes on Feb 15, 1998.
Adapted by DW.