For the Beef, Veal, Lamb, or Pork Stock

Heat a heavy kettle or stockpot over medium heat. Add the meat and bones of whichever meat you are using and cook until well browned all over, turning them now and then. (For the beef stock, add the carrots after the meat begins to brown.) Then add 2 gallons of water to the pot, plus all of the stock seasonings. Bring