Place two carrots and one onion cut in slices in a saucepan, with two ounces of uncooked, sliced, salt pork, one sprig of thyme, two bay-leaves, and half a bunch of parsley-roots. Add any scraps of meat, such as shin-bone of veal or beef, or chicken giblets, and a handful of salt ; cover well, as it should not color, and moisten with one and a half gallons of water. Cook thoroughly for an hour and a half, then press through a napkin ; place it in a stone jar, and use it after carefully removing all the fat.