Modern cookery for private families

which have been boiled down for jelly, the liquor in which the head has been cooked, and any remains of ham quite freed from the smoky parts, from rust, and fat, will be serviceable additions to this stock. A couple of pounds of the neck of beef may be added to six of the shin with very good effect; but for white soup or sauces this is better avoided. Shin of beef, 6 lbs.; water, 9 pints; salt, 1 oz.; large bunch of savoury herbs; peppercorns, 1 teaspoonful; mace, 2 blades. RICH PALE VEAL GRAVY, OR CONSOMMÉ. The French, who have always at hand their stock-pot of good _bouillon_ (beef soup or broth), make great use of it in preparing their gravies. It is added instead of water to the fresh meat, and when this, in somewhat larger proportions, is boiled down in it, with the addition only of a bunch of parsley, a few green onions, and a moderate seasoning of salt, a strong and very pure-flavoured pale gravy is produced. When the best joints of fowls, or of partridges have been taken for fricassees or cutlets, the remainder may be stewed with a pound or two of veal into a _consommé_, which then takes the name of chicken or of game gravy. For a large dinner it is always desirable to have in readiness such stock as can easily and quickly be converted into white and other sauces. To make this, arrange a slice or two of lean ham in a stewpan or saucepan with three pounds of the neck of veal once or twice divided (unless the thick fleshy part of the knuckle can be had), and pour to them three full pints of strong beef or veal broth; or, if this cannot conveniently be done, increase the proportion of meat or diminish that of the liquid, substituting water for the broth; throw in some salt after the boiling has commenced, and the gravy has been well skimmed, with one mild onion, a bunch of savoury herbs, a little celery, a carrot, a blade of mace, and