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STOCK in some shape or other, is the foundation of all cookery, and on its quality depends almost entirely the excellence of any cuisine. It may be briefly described as the solution in water of the juices of the meat &c. used in its composition, by a long and gentle process of simmering; and this essence, variously flavoured, is the basis of all gravies, sauces, soups, &c. Stock can be made from almost anything, fish, flesh, or vegetable; but in all cases the process is the same, and its cost depends entirely on the requirements and the management of its maker.