Cut up sixteen pounds of the trimmings of veal, beef, lamb, or mutton,
any kind of meat will do for this stock, as it is entirely used for
filling up other stocks, but it is only necessary to be made when you
have a dinner party; cut up the meat with the bones, rub a quarter of a
pound of butter over the bottom of a large stewpan, into which put the
meat, with six large onions, two carrots, two turnips, and two heads of
celery; add a quart of water, then place the stewpan over a sharp fire,
cover it, and let it remain until the bottom of the stewpan is covered
with a light white glaze, stirring it occasionally to prevent its
burning, then fill it up with seven gallons of cold water, when it boils
place it at the corner, then add a good bunch of parsley, thyme, and
bay-leaves; let it simmer three hours, keeping it well skimmed, pass it
through a cloth and use it where required. I have here omitted salt, for
this stock is only required to fill up others, which correctly describe
their proportions of seasoning.