STOCK, Medium.
Ingredients.—4 lbs. of shin of beef, or 4 lbs. of knuckle of veal, or 2 lbs. of each; any bones, trimmings of poultry, or fresh meat, ¼ lb. of lean bacon or ham, 2 oz. of butter, 2 large onions, each stuck with 3 cloves; 1 turnip, 3 carrots, 1 head of celery, 3 lumps of sugar, 2 oz. of salt, ½ a teaspoonful of whole pepper, 1 large blade of mace, 1 bunch of savoury herbs, 4 quarts and ½ pint of cold water. Mode.—Cut up the meat and bacon or ham into pieces of about 3 inches square; rub the butter on the bottom of the stewpan; put in ½ a pint of water, the meat, and all the other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-like substance, add the 4 quarts of cold water, and simmer very gently for 5 hours. As we have said before, do not let it boil quickly. Remove every particle of scum whilst it is doing, and strain it through a fine hair sieve. This stock is the basis of most of the soups mentioned in this dictionary, and will be found quite strong enough for ordinary purposes. Time.—5½ hours. Average cost, 9d. per quart.