Name: To Make Stock for Soups and Gravy
Ingredients: meat (geese, ducks, or chickens); water

To Make Stock for Soups and Gravy

Ingredients

meat (geese, ducks, or chickens)
water

Directions

Place the meat in a pot and cover with water.
Bring to a boil and simmer until thickened.
Remove the meat and pour off the stock.
Let the stock cool and refrigerate overnight.
Use the stock to enhance your soups.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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To Make Stock for Soups and Gravy