WHITE STOCK.

(_To be Used in the Preparation of White Soups_.)

107. INGREDIENTS.--4 lbs. of knuckle of veal, any poultry trimmings, 4
slices of lean ham, 1 carrot, 2 onions, 1 head of celery, 12 white
peppercorns, 1 oz. of salt, 1 blade of mace, 1 oz. butter, 4 quarts of
water.

_Mode_.--Cut up the veal, and put it with the bones and trimmings of
poultry, and the ham, into the stewpan, which has been rubbed with the
butter. Moisten with 1/2 a pint of water, and simmer till the gravy
begins to flow. Then add the 4 quarts of water and the remainder of the
ingredients; simmer for 5 hours. After skimming and straining it
carefully through a very fine hair sieve, it will be ready for use.

_Time_.--5-1/2 hours. _Average cost_, 9d. per quart.

_Note_.--When stronger stock is desired, double the quantity of veal, or
put in an old fowl. The liquor in which a young turkey has been boiled,
is an excellent addition to all white stock or soups.


BROWNING FOR STOCK.

108. INGREDIENTS.--2 oz. of powdered sugar, and 1/2 a pint of water.

_Mode_.--Place the sugar in a stewpan over a slow fire until it begins