Strong Stock
INGREDIENTS.-4 lbs. of shin of beef, 4 lbs. of knuckle of veal, 1/4 lb. of Line a delicately-clean stewpan with the ham, cut in thin broad slices, carefully trimming off all its rusty fat; cut up the beef and veal in pieces about 3 inches square, and lay them on the ham; set it on the stove, and draw it down, and stir frequently. When the meat is equally browned, put in the beef and veal bones, the poultry trimmings, and pour in the cold water. Skim well, and occasionally add a little water, to stop its boiling, until it be comes quite clear; then put in all the other ingredients, and simmer very slowly for 5 hours. Do not let it come to a brisk boil, that the stock be not wasted, and that its colour may be preserved. Strain through a very fine hair sieve, or cloth, and the stock will be fit for use.
TIME.-5 hours.