Meat Stock

• 4 lb shin of beef or knuckle of veal
• 4 onions cut in four crosswise
• 1 sti

“Wash the meat well, and put it in a stew pan with salt, onions, celery and water. Then set the pan on the fire, when it starts boiling, skim it well, and let it simmer until the meat separates from the bones. Then pass the broth through a sieve.”