Cookery for every household

Ean with the water and salt. Bring slowly to the boil, add a little salt, and skim well. Then add the vegetables cut in small pieces, the parsley stalks, bay-leaf, peppercorns, and thinly-peeled rind of | lemon. Avoid the use of too many vegetables, as they will not only darken the stock, but will overpower the flavour of the fish. A tomato may be added with advantage. Allow to simmer slowly from 1 to 1½ hours, add the lemon juice at the last and strain ready for use. Fish stock must not be allowed to cook as long as meat stock, or it will become bitter. Notes. — If a brown fish stock is required, the bones and trimmings should be well dried and fried in a little dripping before pouring on the water. This is not very usual. Fish stock may also be cleared in the same way as meat stock by using raw fish and the white and shells of eggs, but clear fish soup is rarely seen. When fish stock is used for sauces it is usually mixed with milk, or made with milk and water. Game Stock 2 lbs. trimmings or pieces of game. 1 Id. shin or neck of beef. 3 oz. bacon. 3 qts. cold water. 1 carrot, 1 turnip, and 1 onion. 2 sticks of celery. 1 tomato. 6 or 8 peppercorns. 6 cloves. 1 blade of mace. A bunch of herbs. 1 dessert-sp. salt. A few mushrooms if possible. Any kind of game can be used for this, provided it is not high. Uncooked game is always better than that which has been already roasted, but both can be utilised. It is a very good way of using an old bird, or the carcase or trimmings of birds. A piece of beef is generally used along with the game. but it is not absolutely necessary. A piece of rabbit or some rabbit bones can also be used. Cut the game and other meat into small pieces, chop the bones and wash any parts that require it. Cut the bacon in small strips and melt it slowly in a large saucepan, put in the prepared game, &e., and fry them until nicely browned. Then add the water by degrees and bring slowly to the boil. Add the salt and skim well. Then draw the saucepan to the side of the fire and cook slowly for an hour, skimming when necessary. Add the vegetables cut in small pieces and the other flavourings, and simmer all together for about three hours longer. Strain and set aside until cold. If slowly cooked and kept well skimmed, the stock ought to be nice and clear, but if a perfectly clear soup is wanted it may be further clarified. Bone Stock 4 lbs. bones. 4 qts. cold water. 2 carrots. 2 turnips. 2 onions. Salt. 2 or 3 sticks of celery. A bunch of herbs. 12 peppercorns. 6 cloves. 1 blade of mace. 2 oz. dripping. Bone stock is decidedly cheaper than that which is made with meat, but it is apt to be wanting in flavour. Still it is very useful as a foundation for many of the vegetable soups, and also in the making of stews and sauces, if no ordinary stock from a stock pot is available. Any kind of bones may be used for making stock, but uncooked are better than those which have already been cooked. If possible a ham bone should be included, as it will help to give flavour.