the smallest possible pieces; but, generally speaking, if it is desired
to have good stock and a piece of savoury meat as well, it is necessary
to put a rather large piece into the stock-pot, say sufficient for two
or three days, during which time the stock will keep well in all
weathers. Choose the freshest meat, and have it cut as thick as
possible; for if it is a thin, flat piece, it will not look well, and
will be very soon spoiled by the boiling.

III. NEVER WASH MEAT, as it deprives its surface of all its juices;
separate it from the bones, and tie it round with tape, so that its
shape may be preserved, then put it into the stock-pot, and for each
pound of meat, let there be one pint of water; press it down with the
hand, to allow the air, which it contains, to escape, and which often
raises it to the top of the water.

IV. PUT THE STOCK-POT ON A GENTLE FIRE, so that it may heat gradually.
The albumen will first dissolve, afterwards coagulate; and as it is in
this state lighter than the liquid, it will rise to the surface;
bringing with it all its impurities. It is this which makes _the scum_.
The rising of the hardened albumen has the same effect in clarifying
stock as the white of eggs; and, as a rule, it may be said that the more
scum there is, the clearer will be the stock. Always take care that the
fire is very regular.

V. REMOVE THE SCUM when it rises thickly, and do not let the stock boil,
because then one portion of the scum will be dissolved, and the other go
to the bottom of the pot; thus rendering it very difficult to obtain a
clear broth. If the fire is regular, it will not be necessary to add
cold water in order to make the scum rise; but if the fire is too large
at first, it will then be necessary to do so.