`BROWN STOCK

2 tablespoons vegetable oil
1 pound lean beef, cut into 1 1/2 inch cubes
5 pounds beef bones
5 quarts cold water
4 stalks celery, chopped
2 medium carrots, chopped
1 medium onion, chopped
1 medium turnip, chopped
10 whole peppercorns
6 whole cloves
1 bay leaf
1/2 cup chopped fresh parsley, chopped
salt to taste

In a medium-sized skillet, heat the oil and brown the beef on medium heat. In a large soup pot, cover the beef and bones with water. Let stand for 1 hour.

Add the vegetables. Tie the peppercorns, cloves, bay leaf, and parsley in cheesecloth bag and add to the soup pot. Simmer for 3 to 4 hours partially covered.

Remove the meat, bones, and vegetables and discard the bones and vegetables. The meat may be used in other dishes. Strain the stock into a shallow container and chill to congeal fat. Lift off hardened fat and discard.

Return the stock to the soup pot. Add the salt. Store in the refrigerator and use withing 4 days or freeze.