Rub with a wet cloth the outside of the shin of beef, which has been well broken by the butcher. Take the meat from the bones and cut it into small pieces. Put aside a half pound of the meat. Place the rest of the meat and the bones in a perfectly clean pot with the cold water, and let it stand fifteen to twenty minutes, or until the water is red; then place them on the fire and let them come slowly to the simmering point. Meanwhile, place in a saute-pan some of the marrow from the bones, or a tablespoonful of drippings. When the fat is hot put in the half pound of reserved meat and cook it until it is well browned. When the water in the pot has begun to simmer, put in the browned meat and rinse the saute-pan with a few spoonfuls of water so none of the value of the browned meat will be lost. This will give good color and also flavor to the soup. Place the pot where the water will simmer only, and leave it to cook for six hours, or until the meat is cooked to shreds and its nutriment fully extracted. Add the vegetables, which have been well washed, scraped, and cut into pieces, one hour before the cooking is completed, and add the salt just before removing the stock from the fire.
If a clear soup is not desired, the care to keep it below the boiling point is not essential.
When the stock is done strain it through a close cloth or a fine sieve into an earthen bowl, and let it cool without covering.
When ready to serve, remove the grease, clear it if desired for transparent soup, add more pepper and salt to taste.