Bones..........

3d.

Vegetables.....

1d.

Total Cost - 4d.

Beef bones are the best for this stock; break them up very small with a chopper, put them into a large saucepan and cover well with cold water, add two teaspoonsful of salt, and when it boils up remove the scum carefully, and put in one onion, one carrot, half a turnip, a little piece of the outside stalk of celery, and 1 doz. peppercorns. Boil steadily for six hours, or longer, then strain off through a colander or sieve, and stand in a cool place till the next day. Carefully remove the fat by directions given elsewhere, and it is ready for use.

This stock is a good foundation for all soups, gravies, and sauces. In very hot weather omit all the vegetables.