Publisher's Synopsis
Excerpt from Our Daily Bread: Or, Common Sense Cook Book
Take a piece of meat weighing about five pounds (a neck or shoulder piece), adding one quart of water for every pound of meat, boiling one hour for each pound of meat. Cook very slowly. Do not add any water while cooking. Remove the meat and let the liquor stand over night. Skim off the fat, and place the remainder of the stock in a stone jar ready for use. L. A. S.
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