The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

and the trimmings of other meats, and require a larger quantity, take ten pounds of meat, to which add three onions, half a pound of ham, a carrot, two turnips, a leek, head of celery, two sprigs of parsley, thyme, and two bay-leaves, six cloves, six peppercorns, two ounces and a half of salt, a blade of mace, and ten quarts of water; it will require two hours and a half boiling; trimmings of rabbit, poultry, or even game, may be added, but not too much game, especially if at all high. You will here perceive that by increasing the quantity of stock there is a diminution in the quantity of seasonings and vegetables, for the larger quantity requiring a longer ebullition, extracts more flavour from the spices and vegetables; a stock for consommé by gently simmering will lose a pint and a half to every four quarts; I must here also observe that by again filling up a stock with cold water and boiling it the same time over again, you will have an excellent second stock, a little of which may be added to the first, if it should have suffered from over reduction, for vegetable soups are not so palatable when made too strong; the second stock is also very useful to fill up a first stock, whereby some of the meat otherwise required can be saved, and if not required for that it may be converted into glaze by mixing it with other stock and proceeding as directed (No. 132). No. 135. _Brown Gravy._ Butter the bottom of a thick stewpan, peel six large onions, cut them in three slices, lay them flat on the bottom of the stewpan which you have well buttered; take ten pounds of leg of beef, cut the flesh from the bone in large slices, lay it over the onions with the bones, which must be well chopped; add six cloves, two blades of mace, two carrots, two turnips, two leeks, one head of celery, and a tablespoonful of salt; put it over a brisk fire about ten minutes, shake the