VI. WHEN THE STOCK IS WELL SKIMMED, and begins to boil, put in salt and
vegetables, which may be two or three carrots, two turnips, one parsnip,
a bunch of leeks and celery tied together. You can add, according to
taste, a piece of cabbage, two or three cloves stuck in an onion, and a
tomato. The latter gives a very agreeable flavour to the stock. If fried
onion be added, it ought, according to the advice of a famous French
_chef_, to be tied in a little bag: without this precaution, the colour
of the stock is liable to be clouded.

VII. BY THIS TIME we will now suppose that you have chopped the bones
which were separated from the meat, and those which were left from the
roast meat of the day before. Remember, as was before pointed out, that
the more these are broken, the more gelatine you will have. The best way
to break them up is to pound them roughly in an iron mortar, adding,
from time to time, a little water, to prevent them getting heated. It is
a great saving thus to make use of the bones of meat, which, in too many
English families, we fear, are entirely wasted; for it is certain, as
previously stated (No. 102), that two ounces of bone contain as much
gelatine (which is the nutritive portion of stock) as one pound of meat.
In their broken state tie them up in a bag, and put them in the
stock-pot; adding the gristly parts of cold meat, and trimmings, which
can be used for no other purpose. If, to make up the weight, you have
received from the butcher a piece of mutton or veal, broil it slightly
over a clear fire before putting it in the stock-pot, and be very
careful that it does not contract the least taste of being smoked or
burnt.

VIII. ADD NOW THE VEGETABLES, which, to a certain extent, will stop the
boiling of the stock. Wait, therefore, till it simmers well up again,