BROWN STOCK Sugo di Carne

Ingredients

• 1 lb Beef, tough but juicy cut
• 1 small piece Salt pork
• 1 Carrot
• 1 large Onion
• 2 Cloves
• 1 Celery stalk
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 2 tablespoons Butter
• 4 cups Water (Quantity estimated (not specified in original recipe))
• 3 pints Boiling water

Instructions

1. 1Chop the salt pork. Chop the onion, celery, and carrot.
2. 2Place the chopped salt pork in the bottom of a saucepan. Add the chopped onion, celery, and carrot. Dot with butter. Place the beef, cut into small pieces, on top. Add any trimmings from steaks, roasts, or chops, and any bits of leftover cooked meat. Season with salt, pepper, and cloves. Cook over medium heat without stirring. When the onions are very brown, turn the meat. When everything is extremely brown, add 1 cup of water and let it cook almost dry. Repeat this operation of adding water three times.
3. 3Finally, add 3 pints of boiling water and let it boil gently for five or six hours, until the stock is reduced to a few cupfuls.
4. 4Strain the stock. Cool and skim off the fat that forms on top.