Stock from Bones
INGREDI- ENTS for 3 quarts of stock. -4 lbs. of bones, 2 carrots, 2 onions, a few cloves, a bunch of herbs, pepper and salt. AVERAGE COST, 9d.
Chop the bones and put them, with the vegetables, seasoning ing and and herbs, in an airtight vessel, and boil for 8 hours; then strain, and when cold remove the fat. This forms a useful and cheap stock for soups and sauces.
TIME.-8 hours.
SEASONABLE at any time.
Stock (for all kinds of Soups; Rich