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Second Stock

This is made with the bones, meat, vegetables, etc. that have been previously boiled in the first stock. After the liquor has been drained off them, pour in about three quarts of water, and let it simmer for four or five hours. Afterward strain it off into a basin, and keep it in a larder for making sauces, purees, etc., or it may have another quart of water added to it, and be boiled until reduced to one pint. Then strain it off into a basin. When cold it will be very stiff, and can be used for glaze. Veal Stock or Veal Blond Melt a small lump of butter in a stewpan, then put in four sliced onions, four pounds of leg of veal, two pounds of gravy beef, and two old fowls from which the flesh has been cut. Pour in one pint of stock, stand the stewpan over the fire, and boil the mixture down to a glaze, then pour in five quarts of stock, and put in a heaping tablespoonful of salt. When boiling, skim the stock, and add in some carrots and leeks, and let it simmer gently for four hours by the side of the fire. Strain the stock through a broth napkin, leave it until cool, then skim off all the fat. Trim the fat and chop the flesh of the fowls fine, place it in a mortar and pound it to a pulp; then put it into a large stewpan, mix in first a small quantity of veal stock, and then add the rest. Stand the stewpan over the fire, stir the contents till boiling, then move it to the side, and let it simmer gently for ten minutes. If quite clear at the end of that time, strain the stock through a broth napkin, to be kept until required.

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