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Game Stock

The remains of cold roast game, and the bones and trimmings, should be stewed down, and will make good stock. Put some lean ham at the bottom of the stew, and on this lay the game. Just cover all with stock or water, and boil quickly down to a glaze. Add more liquid, allowing a pint of water to every pound of trimmings. Flavour with carrots, turnips, onions, etc., remove the scum as it rises, and stew gently for three or four hours. Strain it off for use.