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Mixed Stock

Put the trimmings and bones of any kind of meat into a stockpot with one quart of water with every two pounds of meat and bones, and place it over the fire until the contents commence to boil. Skim the stock, move it to the side, and let it simmer very slowly for six or seven hours. At the end of that time put into the stockpot a bunch of sweet herbs, a moderate sized onion with half a dozen cloves stuck in it, and one teaspoonful of peppercorns. Keep the stock simmering for two hours longer, removing the scum occasionally; then strain it through a fine hair-sieve into a large bowl, and set away in a cool place. On the next morning skim off the fat.