16. Cream Stock

• 1¼ lb. duck (quarter of a duck)
• One 4-lb. chicken

Separate all the joints of the duck and chicken, so that they will not stick up when boiled. Break wing, leg and drumstick bones. Break rib bones of the pork. Slash the meat around these bones to expose them. Place the duck, chicken, pork rib bones and pork fillet in a large pot with 2½ pints (6 cups) water, spring onions and ginger. Bring to the boil and skim off the scum as it rises to the su