Stock, Economical
INGREDI- ENTS. The liquor in which a joint of meat has been boiled, say 4 quarts; trimmings of fresh meat or poultry, shank-bones, &c., roast-beef bones, any pieces the larder may furnish; vegetables, spices, and the same seasoning as in the foregoing recipe. AVER- AGE COST, 3d. per quart.
Let all the ingredients simmer gently for 6 hours, taking care to skim carefully at first. Strain it off, and put by for use.
TIME.-6 hours.