Wash a leg or shin of beef very clean; let the butcher crack the bone in two or three places, and take out the marrow; add meat trimmings, and heads, necks, gizzards, feet, etc, of game and poultry; cover them with cold water; watch and stir up well, and the moment the simmering commences skim it very clear of all the scum. Then add some cold water, which will make the remaining scum rise, and skim it again. No-fat should enter into the composition of broth of this description, nor indeed of any other, unless incorporated with meal by way of thickening. Stock should be quite clear and limpid. When the surface of the broth is quite clear, put in carrots, turnips, celery, and onions, according to the quantity. Some persons direct one moderate sized carrot, a head of celery, two turnips, and two onions. But this is a very poor criterion as to the quantity which ought to be used of these vegetables, which differ so much in size. No taste of sweet herbs, spice, etc, should be given to the stock. After the vegetables are added, cover it close, and set it by the side of the fire, and let it simmer very gently, not wasting the broth, for four or five hours, or more, according to the weight of the meat. Strain through a sieve into a clean, dry stone pan, and put it in a cold place, for use. This is the basis for all sorts of soup and sauce, whether brown or white. The meat may be used for immediate food, or for making potted beef - that is, if it be not overdone to rags.

100. The following method has been adopted in the kitchen of the reviser for several years past, and is inserted as being more concise than the English plan: - Put in a large boiler, of the capacity of six or seven gallons, two large skins of beef; a small piece of the rump of about five pounds; five gallons of water, and two handsf.1 of salt; place the pot on the fire, and before it commences to boil, and whilst boiling, skim it carefully and frequently, adding a little cold water to bring up the scum completely. When you find no more scum rising to the top, add three large carrots, three turnips, and three onions with six cloves stuck in them (that is, two cloves in each onion), and let it boil for four or five hours. Before using it, skim all the fat off the top, and strain it through a double sieve. If the beef is to be used, let it be taken out of the pot. when cooked, and pour over it a little of the top of the broth, to keep it moist until it may be wanted, when you can serve it with such sauce as you may fancy. For a family it will be necessary to make the broth about once a week, but great care should be taken to keep a portion always on hand.

101. Second Stock may be made from the meat left after straining the first stock off, by covering it with water, and by letting it go on boiling for four or five hours. This stock will produce good glaze, or portable soup (see 316).

102. Glaze is a strong gravy boiled as quick as possible till it thickens, as directed in braising (see 316).

103. Beef Gravy, sometimes called second stock, or in Frenches de bœuf is thus made: - Take a slice of good lean ham, or lean bacon, four or five pounds of gravy beef, cut into eight or ten pieces, a carrot, an onion with two cloves stuck in it, and a head of celery. Cover the bottom of a clean well-tinned stew-pan with these things, putting in the ham first, and then put a pint of stock, or water; cover close; set over a moderate fire till the water is so reduced as to just save the ingredients from burning, then turn it all about and let it brown slightly and equally all over. You must put in three quarts of boiling water just at the moment the meat has obtained its proper colour; if it is suffered to burn, the gravy will have a bad taste, and if the water is put in too soon the gravy will want flavour. When it boils up, skim carefully and clean the sides of the stew-pan with a cloth. The gravy ought to be delicately clean and clear. Set it by the side of a fire, and stew gently for about four hours; strain through a tamis sieve, skim it carefully, and put it in a cold place. If well managed, that is, not boiled too fast, it will yield two quarts of good gravy.