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White Stock

Take five pounds of a shin of veal, a large fowl, four tablespoonfuls of butter, two good-sized onions, four stalks of celery, a small piece of mace, and a stick of cinnamon, eight quarts of water, using salt and pepper. Place the butter in the bottom of the soup-pot, then the meat and fowl cut into small pieces. Cover the pan, and let it cook slowly thirty-five minutes, stirring often; the water must then be added, and when it boils, skim well and place where it will boil gently for six hours. You may then add vegetables and spice and boil about another hour. Strain and cool as quickly as possible; next day take off every particle of fat, turn the jelly into a dish, and with a knife remove all the sediment from the bottom. Put into a stone jar and put in a very cold place. With care it will keep a week in cold weather and two or three days if very warm. stock keeps so much better without vegetables, it is better not to add them until ready to make soup.

As There are two kinds of stock, brown and white, from which almost any kind of soup may be made, by adding vegetables and seasoning to taste. Vegetables should just cook long enough in soup to be well done, as too much cooking is injurious.