Beef Slock

Having cut lean beef into pieces, put it into a pot with suf-ficient water to cover it: let it boil, and when boiling skim it well, adding a faggot of parsley and thyme, carrots scraped, leeks, onions, (in winter, turnips), celery, and a little salt; let the whole stew till tender, and strain through a fine sieve into broad shallow pans, not containing more than four quarts each : let the fat remain on the top till wanted, as it excludes air, and preserves the stock.

Second Beef Stock

Is made by adding half the quantity of water put in at first, to the beef and vegetables from which the first stock has been drawn.

Veal Stock

Take a knuckle of veal and some lean ham, free from all rancidity ; and having cut the meat into pieces, put it into a pot with three pints of water, carrots, (in winter turnips), onions, leeks, and celery : stew the whole till tender, taking care that it do not contract any degree of colour; add a sufficient quantity of second beef stock, stew for one hour longer; skim off all the fat, and strain into pans. Game added to the above will greatly improve its flavour.

Clear Brown Stock

Take three quarts of veal stock, perfectly free from fat, adding a small quantity of browning to make it of a good colour: season with cayenne and salt; beat up the yolks of two eggs, and whisk them with some of the stock: let it boil gently for a few minutes, and strain through a fine sieve.

Jelly Stock

Put four calves feet with four quarts of second stock into a stewpan; boil gently for four hours, strain through a tamis, and when cold scrape off the fat: when used, season with cayenne, salt, and lemon juice.

Fish Stock

Clean and cut two eels, two tench, and two carp into thin pieces ; put these into a large stewpot, together with any fish bones that may be left from fillets ; add eight heads of celery, a faggot of thyme and parsley, four blades of mace, one dozen unwashed anchovies, one dozen onions, and a pint of water: set on a slow stove, and draw down for two hours, when the stewpot will be nearly dry; but take care not to burn : add six quarts of second stock; boil gently for three hours, and strain through a tamis. Plaice, soles, etc. will do as well as carp and tench.

Glaize,For Poultry, Larding, Hams, Kc

Take a leg of veal, lean of ham, beef, a couple of indifferent fowls, a small quantity of celery, turnips, carrots, onions, leeks, all cut in pieces; a little lemon-peel, mace, and black pepper : put all these into a large stewpot with three quarts of second stock, and sweat them down till three parts done: cover the whole with second stock, and boil till all the goodness is extracted: skim and strain into a large pan: when cold, take off the fat very clean, set it in a stewpan over the fire, and when warm, clear it with whites and a few yolks of eggs; add a little browning, and strain through a tamis: return it into a clean stewpan, and boil quickly till reduced to a glaze, taking care it do not burn.