Clear French Stock

Cut up six or seven pounds of beef, place it in a stockpot with some crushed bones and a few peeled turnips, carrots, parsnips and one broiled onion, a bunch of laurel leaf and parsley, two or three cloves, a small lump of sugar, and pepper and salt to taste. Pour in three quarts of water, place the stockpot over the fire until the liquor boils; then skim it well, move it to the side and let it simmer for six or seven hours. At the end of that time skim the stock again, then strain it into a basin. When cold remove all the fat from the top and it is ready for use.

Game Stock

Put the carcasses of two birds and one pint of mirepoix into a saucepan, cover with water, add a pinch of salt, cook for twenty minutes, and it is ready for use.

General Stock

Take four pounds of any fresh trimmings of lean meat and bones, cut the meat from the bones and break them; put them in a stockpot together with the meat, add a small quantity of salt and five quarts of water. Place the stockpot over the fire and let the contents boil. Skim the stock and then add some scraped and washed carrot, a peeled onion or two and one or two trimmed and washed leeks; cover the pot closely and let the contents boil gently for at least five hours. Strain the stock, pour it into a bowl and allow it to stand in a cold place till it is required for use.

Gravy Stock

Put one pound of lean minced beef into a flat stewpan, place the cover on and toss the pan over the fire until the meat is browned. Pour over two breakfast cupfuls of hot water and let this boil until half the liquor has evaporated; then pour in another half pint of water and add a thick slice of lean ham, one onion, a bunch of sweet herbs, a little ground mace, and salt to taste. Let this boil until the liquor is again reduced to less than half a pint, then pass the liquor through a strainer or squeeze it in a broth napkin, and when all the liquor possible is squeezed out, set it away to cool. There should not be any fat, but if there should happen to be any, it will collect and harden at the top. This gravy stock is useful at all times for making gravy at a minute's notice.

Mixed Stock

Put the trimmings and bones of any kind of meat into a stockpot with one quart of water with every two pounds of meat and bones, and place it over the fire until the contents commence to boil. Skim the stock, move it to the side, and let it simmer very slowly for six or seven hours. At the end of that time put into the stockpot a bunch of sweet herbs, a moderate sized onion with half a dozen cloves stuck in it, and one teaspoonful of peppercorns. Keep the stock simmering for two hours longer, removing the scum occasionally; then strain it through a fine hair-sieve into a large bowl, and set away in a cool place. On the next morning skim off the fat.

Second Stock

This is made with the bones, meat, vegetables, etc. that have been previously boiled in the first stock. After the liquor has been drained off them, pour in about three quarts of water, and let it simmer for four or five hours. Afterward strain it off into a basin, and keep it in a larder for making sauces, purees, etc., or it may have another quart of water added to it, and be boiled until reduced to one pint. Then strain it off into a basin. When cold it will be very stiff, and can be used for glaze.