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Meat and Vegetable Stock

Having put the necessary quantity of meat, bones, and trimmings, with a proper proportion of water, into the stewpan, chop the vegetables, allowing to each quart of water a lettuce, a head of celery, two small onions, each stuck with a clove, a leek, a turnip, a carrot, a small bunch of savoury herbs, some parsley, and, unless the soup is to be white, a dessert-spoonful of brown sugar, and half an ounce of salt. Stew from five to six hours; pulp the vegetables, and strain through a sieve for use. A pint of water is enough for a pound of meat.