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Stock for Sauces and Gravies

Place in a soup kettle all the fresh bones taken from your roasts and steaks, cooked or uncooked, bones of mutton, lamb, veal, beef or poultry; also, the trimmings of same if fresh, allowing one quart of cold water to every pound of bones and meat. Place the kettle over a moderate fire and bring slowly to boiling point, throw in a cup of cold water, skim, cover the kettle closely and simmer for four hours, then add one onion, one carrot, two bay leaves, one bunch pot-herbs and twelve cloves to every gallon of water used; simmer one hour longer. When done, strain through a fine sieve, and stand away to cool. When cold, take the grease from the surface and it is ready to use. All sauces must be stirred continually while on the fire, and seasoned carefully, so that each sauce may have its own individual flavor.