1. Soup Stock (1)

Cover the bones and ragged ends of a roast of beef, veal or lamb with cold water, and simmer very slowly four or five hours. Then add one onion, a little celery, one carrot scraped and cut into pieces, salt, and cook two hours longer. Let cool, skim off the fat, and keep in a cold place.

2. Soup Stock (2)

Or take two pounds beef and soup bone and put into two and a half quarts cold water, and proceed as above.

3. Vegetable Stock

Put two onions, two carrots, a little celery, one potato into two quarts of water, and cook slowly three hours.

With this stock, milk or cream is generally used.