Put the bones in a large saucepan. Cover with water (about 2 1/2 quarts) and add 1/4 teaspoon salt for each quart of water.

Bring to the boil, skimming off any scum with a slotted spoon. Half cover with a lid and simmer gently for 2 hours, skimming occasionally.

Add the vegetables, bouquet garni and peppercorns and continue simmering a further 1 1/2 to 2 hours, adding more water if the level drops below that of the bones.

Remove from the heat and strain. Leave to cool, then skim off fat with a spoon or absorbent kitchen paper. Use immediately or keep in the refrigerator.

NOTE: homemade stock deteriorates quickly; therefore, it should not be kept for any length of time - a maximum of three days in the refrigerator. However, stock does freeze and will keep for about two months if stored in the freezer.

White stock

Use for delicately flavoured and pale-coloured soups. Make as for Beef Stock, substituting blanched veal bones for the marrow and shin bones.

Chicken stock

Make as for Beef Stock, substituting a whole chicken carcass for the bones. After straining stock, pick over the carcass and remove any meat still on the bones. Add to the stock. Duck and Turkey Stock can be made in the same way.

Ham stock

Make as for Beef Stock, substituting a ham (knuckle or shank) bone for the marrow and shin bones.