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General Stock

Take four pounds of any fresh trimmings of lean meat and bones, cut the meat from the bones and break them; put them in a stockpot together with the meat, add a small quantity of salt and five quarts of water. Place the stockpot over the fire and let the contents boil. Skim the stock and then add some scraped and washed carrot, a peeled onion or two and one or two trimmed and washed leeks; cover the pot closely and let the contents boil gently for at least five hours. Strain the stock, pour it into a bowl and allow it to stand in a cold place till it is required for use.