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Freeze meat until almost frozen, cut into cubes. On top of hot air-tight stove or on your regular stove, cook meat in hot melted shortening or drippings until brown. Add water, salt and soup bones. Heat to boiling, simmer for one hour. If stove is too hot to maintain simmer, put on metal trivet or canning rings.
Add vegetables, bay leaf, cloves, parsley and pepper. Cover and simmer until meat is tender. Add hot water if needed. Strain through cheesecloth or colander. Puree vegetables and add to thicken. Cool, then skim off fat. Use immediately or freeze.
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