Management Op a Household Stock-pot

Ingredients

• bones and trimmings of meat (cooked or uncooked)
• poultry and giblets
• game bones
• rinds and bones of bacon
• scraps of raw vegetables (fresh and suitable)

Directions

1. Use a well-tinned stock-pot with a tap to draw off stock without grease.

2. Add bones, meat trimmings, poultry, giblets, game bones, and bacon rinds to the pot.

3. In cold weather, add fresh raw vegetable scraps; avoid cooked vegetables to prevent souring.

4. Do not add fat, marrow from bones is acceptable in small amounts.

5. Exclude flour and anything thickened with flour or potatoes.

6. Strain the stock every night into an earthenware vessel.

7. Discard the meat and bones after extracting goodness, then return the rest to the stock-pot.