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 pint to a pint and a half of cold water to each pound of meat; and after the liquor has been well skimmed, on its beginning to boil, throw in an ounce and a half of salt to the gallon, two small heads of celery, three mild middling-sized onions, three well-flavoured turnips, as many carrots, a faggot of thyme and parsley, half a teaspoonful of white peppercorns, twelve cloves, and a large blade of mace. Draw the soup-pot to the side of the fire, and boil the stock as gently as possible for about six hours; then strain, and set it by for use. Be particularly careful to clear it entirely from fat before it is prepared for table. One third of beef or veal, with two of mutton, will make very good soup; or mutton only will answer the purpose quite well upon occasion.
Obs.—Salt should be used sparingly at first for stock in which any portion of ham is boiled; allowance should also be made for its reduction, in case of its being required for gravy.