Stock

Original Ingredients

• Six pounds of shin of beef, or six pounds of knuckle of veal
• any bones, trimmings of poultry, or fresh meat
• one-quarter pound of lean bacon or ham
• two ounces of butter
• two large onions, each stuck with cloves
• one turnip
• three carrots
• one head of celery
• two ounces of salt
• one-half teaspoonful of whole pepper
• one large blade of mace
• one bunch of savory herbs except sage
• four quarts and one-half-pint of cold water

Original Instructions

1. 1

   Cut up the meat and bacon, or ham, into pieces of about three inches square

2. 2

   break the bones into small pieces

3. 3

   rub the butter on the bottom of the stewpan

4. 4

   put in one-half a pint of water, the broken bones, then meat and all other ingredients

5. 5

   Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents

6. 6

   When the bottom of the pan becomes covered with a pale, jelly-like substance, add the four quarts of cold water, and simmer very gently for five or six hours

7. 7

   Do not let it boil quickly

8. 8

   When nearly cooked, throw in a tablespoonful of salt to assist the scum to rise

9. 9

   Remove every particle of scum whilst it is doing, and strain it through a fine hair sieve