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It ought never to be lost sight of, that good stocks, broths, gravies, and essences of meats, &c., are essential to the basis of all culinary compositions, especially when it is desirable to attain any degree of perfection in the various preparations required for the production of a recherché dinner.

On ordinary occasions, and when dining en famille, these may be in a great measure dispensed with; yet, even then, a little good stock ready to hand will ever prove a great element towards success. And it is therefore that I consider it most useful to commence by giving easy instructions for what I may term "The very soul of all Cookery," namely: The Stock Pot