2 1/4 lb Meaty beef bones or chicken
Bones
1/4 c  Margarine (beef stock only)
10 c  Cold water
2    Coarsely chopped celery
Stalks
2    Coarsely chopped carrots
1    Coarsely chopped onion
1/2 ts Salt
1/4 ts Pepper
1 pn Rubbed thyme
1 pn Dried oregano leaves
1 pn Rubbed sage

In heavy Dutch oven, brown beef bones slowly in margarine over low
heat, 30 minutes, stirring occasionally. Add water & remaining
ingredients; bring to simmer. Simmer, uncovered, 3-4 hours, skim off
grease or scum that rises to top. Remove meat, bones & vegetables.
Strain. Chill stock & remove fat from surface. Let stand 24 hours.