auces, Etc.=

Break the bones from roasts; add the tough or browned bits of meat and
fat; add also the flank ends from chops and steaks, cut small (there
should always be a few bits of fresh meat), and cover with cold water.
Heat slowly and let simmer two or three hours, then add, for each two
quarts of water used, one-fourth a cup, each, of chopped onion and
carrot, two stalks of celery and a tomato cut small, two teaspoonfuls of
sweet herbs, two sprigs of parsley browned in two tablespoonfuls of
butter or drippings, and cook about an hour. Strain and let cool. Stock
will keep a day or two in summer and nearly a week in winter, if the
cake of fat that forms upon the top be left undisturbed.

=Fish Stock.=

(_For use in fish aspic, or any fish dish._)

Cover the bones and trimmings from the fish that is to be used for the
salad with cold water; add, if convenient, the body bones of a lobster
or two. Add also one or two pounds of an inexpensive fish, and a pint of
water for each pound of fish. All must be fresh. Bring the water slowly
to the boiling-point and let simmer an hour, then add, for each quart of
water, one tablespoonful, each, of chopped onion and carrot, a sprig of
parsley and one teaspoonful of sweet herbs, sauted delicately in two
tablespoonfuls of butter. Season to taste with salt and cayenne.

=Aspic Jelly from Bouillon Capsules, Etc.=

Put over the fire one-fourth a cup, each, of onion and carrot, sauted in
two tablespoonfuls of butter, two stalks of celery, a bay leaf, half a
dozen peppercorns and two or three cloves, with one quart of water; add
three bouillon capsules, or three teaspoonfuls of beef extract (not
home-made) dissolved in two cups of boiling water; let simmer about half
an hour, then add one box of gelatine softened in one cup of cold water,
any additional flavoring desired, and the slightly beaten white and
crushed shell of one egg (more shells will be advantageous). Bring
slowly to the boiling-point, stirring constantly meanwhile, and let
simmer five minutes; let stand in a hot place ten minutes, then skim and
strain through a cheese-cloth folded double.

=White Chaud-froid Sauce.=

(_For coating joints of fowl or game, or medallions of fowl, tongue or
sweetbreads._)

To one pint of white sauce, made of white stock, add three-fourths a cup
of aspic jelly and one tablespoonful of lemon juice; let simmer until
reduced to the consistency of very thick cream; remove the butt