Publisher's Synopsis
Excerpt from The Practical Cook Book, Containing Upwards of One Thousand Receipts: Consisting of Directions for Selecting, Preparing and Cooking All Kinds of Meats, Fish, Poultry and Game, Soups, Broths, Vegetables, and Salads
Although most Cook Books give numerous receipts for stock, I think the following quite sufficient for all kinds of soups and gravies. The seasoning to be added, when used, will make all the variety necessary, and may be varied ia definitely according to the taste of the person using it.
In making any kind of stock for soups and gravies, great are must be taken not to let it burn, as the least foreign ?avour will render it unfit for soups and gravies that are made plain.
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