Ingredients

3 lbs of neck of beef chopped up (with meat on).

1 lb of chopped veal on the bone.

1 small ham bone, about 1/2 lb.

2 lg. yellow onions

3 lg. carrots, roughly chopped

2 leeks, thickly sliced

3-4 celery stalks, thickly sliced

2 oz. beef dripping

A few mushroom stalks

2-3 over ripe tomatoes

Salt

3 parsley sprigs

1 sprig thyme

1 bay leaf

1 clove

9 black peppercorns

Preparation

  1. Preheat oven to 475 degrees.
  2. Trim any excess fat from meat.
  3. Place beef and veal bones and the ham in a roasting pan. Add chopped onions, carrots, leeks, & celery & dot with beef dripping.
  4. Roast bones & vegetables in oven for 40-45 mins, turning occasionally, until richly browned.
  5. Scrape contents of roasting pan into a large stock pot. Add mushroom stalks and soft tomatoes.
  6. Add 1 cup cold water to roasting pan; bring to the boil & scrape bottom of pan with wooden spoon to loosen all the crusty bits stuck there. Pour over meat & vegetables in stock pot & add 5 1/2 pints cold water.
  7. Place pan over heat & bring to a boil. Skim off any foam that surfaces, then add a little salt and skim again.
  8. When all scum has been skimmed off, add herbs, bay leaf, clove & peppercorns, and simmer gently for 3 hours.
  9. Strain stock through a fine sieve into a large bow and allow to cool before skimming off fat. Store until ready to use.