TO MAKE STOCK FOR SOUPS AND GRAVY.
To one shin of beef and one of veal, add eight quarts of water, and salt to the taste; skim it well, and let it boil till it is quite thick: take out all the meat, and pour off the stock; set it away till next day: you can add some of this to your soup, and it will improve it very much. Geese, ducks, and chickens are very good stewed in stock made after the above receipt, and then browned in an oven.