Brown Stock may be made from all sorts of meat, bones, remnants of poultry, game, etc. The shin of beef makes an excellent stock.

2476. Brown Stock

Put five pounds of shin of beef, three pounds of knuckle of veal, and some sheep's trotters or cow-heel into a closely-covered stew pan, to draw out the gravy very gently, and allow it nearly to dry up, until it becomes brown. Then pour in sufficient boiling water to entirely cover the meat, and let it boil up, skimming it frequently; seasoning it with whole peppers, salt, and roots, herbs, and vegetables of any kind. That being done, let it boil gently five or six hours, pour the broth off from the meat, and let it stand during the night to cool. The following morning take off the scum and fat, and put it away in a stone jar for further use.