Act precisely as in making Stock No. 1, only, instead of putting in the knuckle of veal, use - say, three-pennyworth of bones - fresh ones from the butcher's - or any bones you may have by you - such as a leg-of-mutton bone, or a sirloin-of-beef bone. Add water, or, what is of course far better, the liquor in which fresh meat has been boiled - such as a leg of mutton, or, better still, a silverside or aitchbone of beef. Indeed, the liquor of these last two joints will make good soup for No. 1 without knuckle of veal, or for No. 3 without bones. Use the same vegetables. Simmer for some time at starting, but afterwards you may let it boil, then strain off carefully; and sometimes it is as well to put a pint or so of water with what is left in the sieve back into the saucepan to boil for half an hour, so as to get out all the goodness.

When you make this stock - and sometimes it will have to be made in very small quantities, as with one leg-of-mutton bone - your own common sense must tell you how to decrease the vegetables in proportion, perhaps leaving some out altogether. Try and think of all you can to help. Have what people call "a look round." I will think of a few possible things for you to come across. The remains of the gravy from the mutton the first day it was cooked, in a basin or cup in the larder, with hard pieces of thin white fat on the top. Just the thing to help: put it in the stock; all except the grease. At the bottom of a basin containing dripping, on lifting the dripping with the help of a knife, you may find a tablespoonful or more of jelly. This will help. The remains of a carcase of an old fowl with bare ribs - like the picture of a dead camel in the desert - or perhaps there is a piece of cold boiled bacon. See if there is a bone with a little lean clinging to it that can be extracted; any gravy left on a dish - in fact, bear in mind the old saying, "Every little helps".

This stock will very likely be greasy. This will a good deal depend upon the state of the bones originally. But always cut off what fat you can, and take away the marrow if there is any. This marrow will help to make a little pudding, and the fat can be "run down" into dripping.

It is always best to make stock the day before it is wanted. If you want a little to go on with directly, after you have strained it off, if it is greasy, put it in a saucepan to simmer, or rather to nearly boil, so as to throw up occasional bubbles; then skim the top off freely into a basin, and go on skimming off the top, stock and grease together, till there is only enough left in the saucepan for what you want. This will be free from grease. Let the remainder get cold, and take the fat off it when it is cold. Recollect, however, even then it may still be greasy, as often fat is held in a sort of dissolved state in the stock; this fat can be got rid of as we will show you in our next - Stock No. 4, or Greasy Stock. Extract of meat must always be added, for making coloured soups, to this stock - a good tea-spoonful to a quart.

This stock we have been describing - No. 3 - is the basis of any thick soup or gravies. It may be coloured and thickened, and added to in a variety of ways as directed hereafter.

Always try and have a little by you. Put by odds and ends, such as bones of any description, especially poultry bones, and rabbit bones. Cut off bits - "flap" - of joints when raw. Pieces you know will be left. In fact, always have an eye to your "stock-pot," never mind how small it may be.