Ingredients. - Four pounds of shin of beef, or two pounds of knuckle of veal, and two pounds of beef. Four young carrots, or two old ones. One turnip. One onion. One leek. Half a head of celery. Salt.

Time required, about Jive hours. It should be made the day before it is required for use.

To make Stock for Soup:

1. Take four pounds of shin of beef and put it on a board.

2. Cut off all the meat from the bone with a sharp knife.

3. Cut off all the fat from the meat. (Put it aside for other purposes.)

4. Take a chopper and break the bone in half.

5. Take out all the marrow and put it aside for other uses.

N. B. - If the fat and marrow were to go into the stock, it would make it greasy.1

6. Take a stock-pot, or a large stewpan, and put the meat and hone into it.

1 Which is no great matter, as appears from 21.

7. Pour in five pints of cold water.

N. B. - One pint of water is allowed for each pound of meat, and one pint over.1

8. Put in half a teaspoonful of salt This will assist the scum to rise.

9. Put the stock-pot on the fire with the lid on, and let it come to the boil quickly.

10. Take four young carrots, scrape them clean with a knife, and cut them in pieces.

11. Take one turnip and one onion, peel them, and cut them in quarters.

12. Take a leek and half a head of celery, and wash them well in cold water.

13. Take a spoon and remove the scum from the stock as it rises.

14; Now put in all the vegetables, and let it simmer gently for five hours.

15. Watch and skim it occasionally, and add a little cold water, to make the scum rise.

16. Take a clean cloth and put it over a good-sized basin.

17. Put a hair-sieve on the top of the cloth over the basin.

18. When the stock has been simmering for five hours, take the stock-pot off the fire.

19. Pour the contents into the sieve which contains the meat, hone, and vegetables; and the cloth very effectually strains the stock.

N. B. - The meat and bone can be used again, with the addition of fresh vegetables and water, and you thus make what is called second stock.2

1 One pint of water extra is added to every two quarts, on account of evaporation.

2 Second stock cannot be used for clear soup unless it is first clarified, as shown in Lesson Third.

20. Take the basin (into which the stock has been strained) and put it in a cool place till the next day, when it will be a stiff jelly.

21. When this stock-jelly is required for use, take off the hardened fat from the top with a spoon.

22. Take a clean cloth and dip it in hot water, and wipe over the top of the jelly, to remove every particle of fat.

23. Now take a clean dry cloth, and wipe the top of the jelly dry.

N. B. - This is brown stock; but for some soups and purees, as well as for many other purposes, white stock is required. This is made in the same way, only with veal instead of beef. It can also be made of veal and beef mixed, or rabbit and beef; but veal alone is considered best.