1. Break the bones, put into cooker with all other ingredients.
2. Bring slowly to the boil and remove scum from the top.
3. Fix the lid and bring steadily to pressure.
4. Reduce heat and look for 45 minutes.
5. Allow pressure to return to normal efore removing lid.
6. When the stock is cold, lift off any fat from top.

7. Do not add potatoes or green vegetables to this stock otherwise it will not keep.
8. In hot weather store in a refrigerator or re-boil every other day.

Ingredients:

2 lb. marrow bones
1 carrot
1 turnip
2 pints water
1 onion
1 teaspoon salt

Cooking time: 45 minutes