41. Household Stock.--If it is desired to make a stock that may be kept
on hand constantly and that may be used as a foundation for various
kinds of soups, sauces, and gravies, or as a broth for making casserole
dishes, household stock will be found very satisfactory. Such stock made
in quantity and kept in a sufficiently cool place may be used for
several days before it spoils. Since most of the materials used in this
stock cannot be put to any other particularly good use, and since the
labor required in making it is slight, this may be regarded as an
extremely economical stock.

HOUSEHOLD STOCK

3 qt. cold water
3 lb. meat (trimmings of fresh
meat, bones, and tough pieces
from roasts, steaks, etc.)
1 medium-sized onion
4 cloves
6 peppercorns
Herbs
Salt
Pepper

Pour the cold water over the meat and bones and put them on the fire to
cook. When they come to a boil skim well. Then cover and simmer 4 to 6
hours. Add the onion, cloves, peppercorns, and herbs and cook for
another hour. Add salt and pepper to taste. Strain and set aside to
cool. Remove the fat.