Bone Stock or Household Stock

• Cooked or raw bones of any kind of meat or poultry
• cooked or raw skin, gristle and trimmings of lean meat
• clean peelings of carrots,

Break or chop the bones to 3-in. pieces and put them with the skin and trimmings into a strong pan. Cover with cold water and add ½ teasp. salt to each quart of water. Bring slowly to simmering point. Add the vegetables, including a piece of outer brown skin of onion, if a brown stock is required. Si