Publisher's Synopsis
Excerpt from Recipes
Wipe meat, remove from bone and cut in small pieces; put meat, bone, water and seasonings in kettle, heat gradually to the boiling point; skim frequently; simmer four or five hours and strain. If scum has been care fully removed and soup is strained through double thickness of cheesecloth, stock will be quite clear. The water in which a fowl or chicken is cooked makes White Stock.
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