Mutton-Stock for Soups

• Beef, 4 lbs.
• mutton, 4 lbs. (or, beef or veal from

Equal parts of beef and mutton, with the addition of a small portion of ham, or dried beef, make excellent stock, especially for winter-soups. The necks of fowls, the bones of an undressed calf’s head, or of any uncooked joint, may be added to it with advantage. According to the quality of soup desired, pour from a