Note No. 14 — GENERAL INSTRUCTIONS.

Consomme or White Stock.—A French method of making a white stock, is to put in a stock pot, or kettle, a roast fowl (chicken,) or the remains of a chicken or turkey, a knuckle of veal, say four pounds, one pound of beef and three quarts of water, when scum begins to rise skim carefully, until it ceases to appear, then add a carrot, a turnip, an onion, a leek, two cloves, two stalks of celery, and a little salt, simmer very gently four hours. Remove every particle of grease and strain through a flannel cloth, kept for the purpose.