Put ten pounds of shin of beef, six pounds of knuckle of veal, and some sheep's-trotters or a cow-heel, in a closely covered stewpan, with very little water to draw out the gravy very gently, and allow it nearly to dry in until it becomes brown. Then pour in sufficient boiling water to entirely cover the meat, and let it boil slowly, skimming it frequently; Seasoning it with whole peppers and salt, roots, herbs, and vegetables of any kind. That being done, let it boil gently five or six hours, pour the broth from off the meat, and let it stand during the night to cool. The following morning take off the scum and fat, and put it away in a stone jar for use

Or:- Put into a stewpan a piece of beef, a piece of veal, an old fowl, some slices of ham or bacon, and all the trimmings of meat that can be obtained; add to these materials, where such things are abundant, partridge, grouse, or other game, which may not be sufficiently young and tender for the spit. Put a little water to it, just enough to cover half the meat, and stew very gently over a slow fire or steam apparatus. When the top piece is done through, 6over the meat with boiling water or broth; season with spices and vegetables; stew all together for eight or ten hours in an uncovered stewpan; skim off the fat, and strain the liquor through a fine sieve.

Brown stock may be made from an ox-cheek, ox-tail, brisket, flank, or shin of beef; which will, either together or separately, make a strong jelly if stewed down with a piece of ham or lean bacon, in the proportion of one-half pound to every seven pounds of meat; but the shin of beef alone will afford a stronger and better flavor.

This stock may also be reduced to a glaze by boiling the skimmed liquor as fast as possible in a newly tinned stewpan, until it becomes of the desired consistence and of a good brown color; taking care at the same time to prevent it from burning.