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Beef Broth

4 pounds beef soup bones, small and meaty

2 1/2 quarts cold water

1 teaspoon salt

1 bay leaf

1 medium onion, peeled

2 whole cloves

5 whole peppercorns

1 carrot, pared

1 stalk celery with leaves

2 sprigs parsley

1. Put bones, water and remaining ingredients into a large soup kettle. Do not cover. Simmer for 3 hours.
2. Remove meat from bones, using the meat in recipes calling for cooked beef or freeze for use at a later date.
3. Strain the broth through a cheesecloth-lined colander. Cool slightly, refrigerate and then remove hardened fat from top of broth.
4. Refrigerate in covered container for up to 1 week or freeze in measured portions for easy use for up to 6 months.

Makes about 2 1/4 quarts broth.