In what is known as standard broth (bouillon) of beef, mutton, or fowl, etc., each pint of broth contains the soluble part (in simmering water) of one pound of fresh meat, with or without bones; this broth needs never be concentrated, but it may be diluted. To secure this broth requires not over three cups of water to each pound of meat, without bone. When bone is used, which takes up at least one fourth the entire weight, one pint of water to each pound of meat and bone as sent from the market will allow for evaporation and keep the correct proportion. When the broth is finished, hot water may be added, if the quantity does not equal the standard. Add for each quart of broth one teaspoonful of salt, one teaspoonful of sweet herbs and one tablespoonful, each, of the vegetables desired, a sprig of parsley, a bay leaf, three or four peppercorns, or a blade of mace may also be added at discretion.

When the stock is made from "left overs," the amount of seasoning should be the same per quart, but the quantity of water should be reduced to just enough to cover the ingredients.

As the quantity of alkaline and acid salts is larger in the blood, and juices of uncooked than of cooked flesh, it is well to add a small portion of raw, lean meat to stock made from the remnants of cooked food. On this account, it is advisable to remove the flank ends of steaks and chops and add them, uncooked, to the soup kettle.