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Stock, Quickly Made

Take an onion, peel it, split it in halves, and stick two cloves into it; put it into a saucepan with a pint and a half of water, a bunch of fresh green parsley-leaves, a tea-spoonful of gelatine, and a little salt and cayenne. A stick or two of celery or a few celery-seeds, or a very small pinch of dried tarragon may be added, if they are at hand, as they will greatly assist the flavour of the stock. Boil the liquor till the gelatine is dissolved, strain it into a bowl, and press the onion and parsley so as to get as much of the goodness out of them as possible. If the gelatine is good, the stock will be bright and clear. Stir into it until dissolved a tea-spoonful of Bovril, and it will be ready for use. It may be served as it is, as clear soup, or a little macaroni or vermicelli may be added to it, though they should be boiled separately, or the soup will not be clear; or a few vegetables cut as for Julienne soup may be put in (see VEGETABLES, DRIED), or a few fresh tarragon-leaves may be finely shredded and thrown in. Probable cost, plain, 3d. Sufficient for three or four persons.