The bones from all joints of meat, whether roasted or boiled, make excellent stock.  Beef bones are the best, but very good stock can be made from mutton and veal bones.  The bones and trimmings of all kinds of poultry, game, and rabbits are also excellent, particularly for soups that require a special flavour.  To make this stock successfully care must be taken to remove all pieces that may be burnt, as these give the stock an unpleasant flavour.  The bones must be chopped very small, and well covered with cold water.  When the pot boils put in a teaspoonful of salt and skim well, then boil steadily for six hours or longer; strain off and remove the fat, and it is ready for use, but it is much better to let it stand till the next day before converting it into soup or gravy.

FISH STOCK

Vegetables and Peppercorns—­1d.

Fish for nearly all dishes is better if boned before cooking; it is also economy to do this, as the bones can then be used for stock for fish soups.  These soups, although not well known here at present, are a valuable food; they are easy to make, wholesome, and nourishing.  After the fillets of fish have been removed, directions for which are given amongst the fish recipes, take the bones, wash them well in cold water, and cut away any black substance that may be adhering to them.  Break them up and put into a saucepan with a teaspoonful of salt; when it boils remove the scum and put in one dozen white peppercorns, a fagot of herbs, one onion, and one carrot; boil steadily for two hours or longer, strain through a sieve into a basin, and it is ready for use.

POT BOILINGS

Water in which meat of fish has been boiled should never be thrown away, as it forms an excellent foundation for many soups and sauces which might otherwise have to be made with water.

If a large quantity of water has been used, the boilings will be poor; therefore, when the meat has been taken up, leave the pot on the fire and let it boil quickly, without the lid, for an hour or so, then strain off for use.

The water in which corned beef or pork has been cooked is generally too salt for soups, but it should be stood away till cold, when a thick cake of fat will be found on the top.  Put this into a basin and pour over it some boiling water; when it is cold again it can be used for cakes and pastry.  It makes an excellent and wholesome substitute for butter in cooking.

VEAL STOCK

* Knuckle of Veal * * Peppercorns and Vegetables * * Total Cost—­10d. * The butcher should chop the bones very small.  Cut the meat across in several places, lay it in a very clean stock pot, cover well with cold water, and bring to the boil slowly; put in a dessertspoonful of salt, and skim very carefully; draw away from the fire, place it where it will boil steadily, put in 2 dozen white peppercorns, one onion stuck with six cloves, and a fagot of herbs.  This is made with a sprig each of parsley, marjoram, and thyme, tied up with a bay or peach leaf; boil steadily for six hours, and strain off.