This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
4 pounds bones
12 cups (6 pts.) water
12 white peppercorns
3 stalks celery 1 onion 1 bunch herbs 1 teaspoon salt 1 blade mace
1 bay leaf
Wash bones well, removing all fat and marrow. Place them in a large saucepan with salt and water, bring to the boil, remove scum and cook three hours. Add vegetables cut into neat pieces and herbs tied in cheesecloth bag. Simmer two hours. Strain into a bowl. Remove fat from top when cold, and use.
To Make Weak Stock from Bones. If the bones are large, chop them as small as possible; and to every pound of bones and odd pieces allow a generous quart of liquor in which vegetables have been boiled, making up with plain water if not sufficient - or, of course, all water may be used. A whole onion stuck with three cloves may be added, a teaspoon of salt, and a teaspoon of flour sprinkled over the top. Simmer for three or four hours, removing, as it rises, the scum which the flour will help to bring up.
By attending to this the stock will be much clearer than it would otherwise be. When done, strain; and if not used the next day boil up again, and every day until required, or it will turn sour.