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Mutton Stock for Soup

For a rich soup allow a pound of meat to a pint of water, but do not use mutton only; a mixture of meats will make the best soup. Four pounds of mutton, with the same weight of beef, or rather less of veal, necks and feet of poultry, bones of undressed fowls, and of a calf's head, with a layer of lean ham, or half a pound of Jewish smoked beef, laid over the bottom of an iron soup kettle, and a pint or a pint and a half of water to each pound of meat, will make very excellent stock, with the addition of vegetables. Boil the meat and bones slowly, and skim carefully; add to each gallon, when boiling, one ounce and a half of salt, three onions, each with four cloves, three carrots, three turnips, two heads of celery, a bunch of parsley and thyme, a blade of mace, and a dozen white peppercorns; strain for use. Time to simmer, six hours.