Take odds and ends, such as about three or four pounds of cooked or raw bones, the rind of bacon that has been scraped, and the necks, cleaned feet, gizzards, and livers of chicken, chop these up, put with them one or two sliced onions, a little sliced carrot, turnip, celery, and leek, if you have any; and a few herbs, such as thyme, parsley, bayleaf, and a few peppercorns, in a saucepan, first putting a tablespoonful of fat in the bottom of the pan, close these down in the saucepan, and let them fry until the contents at the bottom are quite brown; then cover up the bones with cold water, add a little salt, let it come gently to the boil, then skim off all the scum, and let it simmer steadily for three or four hours, be sure it does not boil quickly; when it is done strain off, and when cool take off the fat, which can be boiled up in water and clarified for other purposes. This gravy should always be kept ready, and requires to be boiled up every day during warm weather. The meat taken to clarify stock can be used again to make a good clear light stock by covering it when strained with cold water and boiling it gently. The bones can be boiled two or three times for light stock. See Clear Soup.