Stock
Stock is the basis of all meat sauces, soups and purees. It is the juice of the meat extracted by long and gentle simmering. And in making it, the object is to extract all the goodness of the meat out into the liquor. It may be prepared in many ways, richly, and expensively, or economically. All stock which is to be used for miscellaneous purposes should be simply made. All flavoring should be omitted until its use has been decided upon. Those who wish to practice economy (which we all do or should), would do well to procure a digester, which is a kind of stock pot made with the object of retaining the goodness of the materials, and preventing its escape by steam. When ready, stock should be kept in an earthenware vessel, and never allowed to cool in a metal vessel. Before being used, skim off all fat. Very good stock is constantly made with the bones and trimmings of meat, and poultry. A good cook will never be without a little stock. Broken remnants of all kinds will find their way to the stock pot, and will not be thrown away until, by gentle stewing, they have been made to yield to the utmost.