Choice Cookery

or a knuckle of veal and beef to make six pounds. Cut this in pieces two inches square or less; do the same with half a pound of lean ham, free from rind or smoky outside, and which has been scalded five minutes. Put the meat into a two-gallon pot with three medium-sized onions with two cloves in each, a turnip, a carrot, and a _small_ head of celery. Pour over them five quarts of cold water; let it come slowly to the boiling-point, when skim, and draw to a spot where it will gently simmer for six hours. This stock as it is will be an excellent foundation for all kinds of clear soups or gravies, with the addition of salt, which must on no account be added for glaze. To reduce this stock to glaze, do as follows: Strain the stock first through a colander, and return meat and vegetables to the pot; put to them four quarts of _hot_ water, and let it boil four hours longer. The importance of this second boiling, which may at first sight appear useless economy, will be seen if you let the two stocks get cold; the first will be of delightful flavor, but probably quite liquid; the last will be flavorless, but if the boiling process has been slow enough it will be a jelly, the second boiling having been necessary to extract the gelatine from the bones, which is indispensable for the formation of glaze. Strain both these stocks through a scalded cloth. (If they have been allowed to get cool, heat them in order to strain.) Put both stocks together into one large pot, and let it boil as fast as possible with the cover off, leaving a large spoon in it to prevent it boiling over, also to stir occasionally; when it is reduced to three pints put it into a small saucepan, and let it boil more slowly. Stir frequently with a wooden spoon until it begins to thicken and has a fine yellowish-brown color, which will be when it is reduced to a quart or