If you have any cold meat you desire to be used up, place it on a dish and leave in oven until a light brown. Place this in a stock-pot with the meat left from stock-pot (see above) on top. Fill up with cold water and bring to boil, skimming thoroughly and always replenishing the liquor by addition of boiling water. Add two onions, two carrots, one leek, one turnip and a sprig of parsley, all previously blanched; to these add a teaspoonful of peppercorns and salt to taste. Boil for five hours, after which strain through a muslin into a large bowl and leave until next day, when skim off fat which may have collected.

Now pass through a meat chopper three pounds of lean gravy beef. Place this in a large bowl, adding whites of two eggs, squeezing together so as to compact. Add two quarts of water, glass by glass, squeezing the mass all the while. Now add the stock as above, place in a very clean stock-pot, and bring to boil, continually stirring. When boiling, place stock-pot on side of stove and let simmer slowly for one hour.

Now strain the liquor through a double fold of muslin into a bowl and set on a shelf in the pantry, raising it on small blocks so that air may pass beneath, thus allowing to cool rapidly and prevent fermentation.

The carcase of a chicken, broken small and slightly browned in the oven, is a valuable addition to the above when simmering by the stove-side.