Economical Stock

Garnish the bottom of a large stewpan as directed in No. 3, and then, having broken up any bones from cold joints or otherwise, place them in the stewpan also, and proceed in all other respects according to instructions for the preparation of brown gravy.

This economical stock may be further improved by clarifying it with one pound of fresh lean beef chopped fine, pounded and mixed with a quart of cold water, and two whites of eggs; the whole to be stirred into the broth, care being taken first to free it from every particle of grease; and after allowing this stock to boil for half an hour beside the fire, it may be strained through a cloth or napkin for use.