Soup Stock No. 2

• 2 lbs. shin of beef, ½ meat, ½ fat and bone
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Wipe the meat, cut it into small pieces. Put it, with the salt into the cold water and let it stand ½ hour. Simmer 5 hours, then add the vegetables cut fine and the seasoning. Cook 1 hour longer, strain and cool. When ready to use, remove the cake of fat, bring the stock to a boil; adding more salt if necessary.