Basic Beef Stock

• 3 pounds shin or neck of beef
• 1 pound shin of veal

Trim meat of excess fat and remove marrow from the bones with the blade of a sharp knife. Bone meat; cut into large pieces and tie together. Break the bones in small pieces so that all the goodness can be extracted from them. Put the bones in a baking tin; sprinkle with fat and brown them in oven; then put bones, meat and ham or ham bone in a large saucepan with cold water and salt. Let them so