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Stock, Clarifying

When from some accident the stock is not as clear and bright as it should be, proceed as follows. For a quart of stock whisk the white of an egg with a quarter of a pint of water. Stir this briskly into the stock when it is just warm, let it boil, and carefully remove the scum as it rises. Draw it back, and keep it boiling gently for half an hour, continuing to skim it when possible. Let it stand for a quarter of an hour to settle, and strain it through a jelly-bag. If three or four ounces of lean meat are minced and pounded to pulp, and mixed with the white of egg before it is put in, the stock will be enriched as well as cleared.