A good mode of making stock for gravies is to cut lean beef thin, put it into a gravy pot without any butter or fat, and set it on a fire covered, but take care it does not burn; let it stay till all the gravy that comes out of the meat is dried up into it again, often shaking it; put as much water as will cover the meat, and let that stew away. Then put to the meat a small quantity of water, herbs, onions, spice, and a bit of lean ham; simmer till it is rich, and keep it in a closet refrigerator. Do not take off the fat till going to be used.

Closet Refrigerator.

Or, an excellent stock may be made in this manner:- Put into a casserole three ounces of butter, four large carrots, six middling-sized onions, three roots of parsley sliced; a small sprig of thyme; three cloves; three bay-leaves; two pounds of small fresh fish cut fine, with salt, pepper, and one-half a bottle of white (but not sweet) wine, and nearly as much broth. Cover close, and simmer until the whole be mashed; strain it through a fine sieve. In another casserole stew a pint of mushrooms, a little parsley and herbs, in half a pint of water, till the flavor of all be obtained; strain both liquors, and heat them together.