For 2 litres/4 pints beef stock; preparation 4 hours + straining the stock.
3 pounds shin of beef
1 carrot or parsnip
1 onion with peel
1 bunch of parsley, piece of parsley root
small piece of mace
black pepper, crushed
3 liter (6 pints, ¾ gallon) water
Wash and clean all vegetables, cut them coarsely.
Put the beef in the pan with cold water, bring to the boil. Then skim very carefully before adding the vegables, herbs and spices. Cover the pan with a lid and let the stock simmer for four hours on a very slow fire. The stock does not need be boiling.
Strain the stock, and reduce to two litres, then let it cool quickly. Now you can freeze what you don’t need immediately.
Do not forget to label your frozen stock, in the freezer all stocks look alike.
A (modern) recipe for medieval beef stock