Consomme Stock

Cut finely a shin of beef, put it in a stockpot with two scraped carrots, two
peeled onions, three washed leeks, a few sticks of celery, and a small bunch of parsley
roots, all finely minced ; add six cloves, one teaspoonful of peppercorns, a bay
leaf, and the whites and shells of six eggs. Moisten this with two gallons of broth
and one quart of water, stir for a few minutes, place on the range, add a few pieces of
chicken or bones if handy. Simmer for four hours, skim off the grease and strain
through a wet cloth.