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Mixed Stock For Soups, Etc

Rub the bottom of a large stewpan well with butter, cover the bottom with two large onions sliced; place over the sliced onions two slices of ham; put the pan over a good fire when the contents are well browned; pour in a pint of water, little at a time; the meat must then be added, and to every two pounds of meat and bones put one quart of water. As soon as it begins to boil skim and place on the stove, where it will only simmer for about six hours; then add a bouquet of sweet herbs, ten or twelve peppercorns, and half a dozen cloves to every gallon of stock. Cook at least two more hours, then strain and put in a cool place. Next day take off all the fat very carefully. Keep in a very cool place. This is fine for common soups, sauces, etc.