Mutton-Stock for Soups

Ingredients

• 4 lbs beef
• 4 lbs mutton
• 1 to 1.5 gallon water
• 1.5 oz salt
• 1 lb mild turnips
• 6 oz onions
• 0.75 lb carrots
• 6 to 8 oz celery
• 1 bunch thyme and parsley
• 0.5 teaspoonful white peppercorns
• 12 whole cloves
• 1 large blade mace
• ham or dried beef
• necks of fowls, bones of calf's head, or uncooked joint bones

Instructions

1. Put the beef and mutton into a pot with cold water, using one pint to one and a half pints of water for each pound of meat.
2. Bring to a boil and skim thoroughly once the liquor begins to boil.
3. Add salt (one and a half ounces to the gallon), two small heads of celery, three mild onions of middling size, three well-flavoured turnips, three carrots, a faggot of thyme and parsley, half a teaspoonful of white peppercorns, twelve cloves, and a large blade of mace.
4. Draw the soup-pot to the side of the fire and boil the stock as gently as possible for about six hours.
5. Strain the stock and set it by for use.
6. Clear it entirely from fat before it is prepared for table.