Common Stock

Take all the bones of joints, etc., that are available, carcasses and bones of poultry and game (not high), chop them all into convenient pieces and put them into a saucepan together with any scraps of meat, cooked or uncooked, resulting from remnants, the trimming of cutlets, etc. Add a couple of carrots, 1 onion, 1 bunch parsley, 1 bay leaf, a small sprig thyme, and 1 marjoram; salt to taste, a small quantity of white pepper and allspice mixed, and 2 or 3 cloves. Fill the saucepan with cold water until it covers the contents by 1 inch, and set it on the fire to boil slowly for about 4 hours; strain the liquor through a cloth into a basin and when cold, the cake of fat on the top being removed, the stock will be fit for use.

Gravy Stock

Place a layer of slices of onion in a saucepan holding 1 gal., over this a layer of fat bacon, and over all about 2 lbs. shin of beef chopped in small pieces; 1 pint common stock, or even water, being poured on the whole, set the saucepan on the fire for 1 hour, until the liquor is almost evaporated-what is called reduced to a "glaze"-then add sufficient cold common stock or cold water to cover contents of the saucepan, and 2 or 3 carrots cut in slices, 1 leek, 1 head celery (when in season), or some celery seed, 1 handful parsley, 1/2 clove garlic, 1 sprig marjoram and 1 of thyme, 1 bay leaf, 4 or 5 cloves, white pepper and salt to taste. After boiling for about 3 hours strain off the liquor, and, being absolutely freed from fat, it is ready for use.

Veal Stock

Toss a couple of onions, sliced, and 1 lb. lean veal cut in pieces in a saucepan with some butter until they assume a light color, then add 1/2 lb. ham chopped up small, and moisten with 1 pint common stock cold and perfectly free from fat. Let the liquor reduce almost to a "glaze"-then add 2 quarts cold common stock, 1 knuckle veal, or 2 calves' feet, a couple of carrots, head of celery, parsley, bay leaf, thyme, mace, pepper and salt, all in due proportion. After boiling 2 or 3 hours, strain free from fat.