Is an almost indispensable article in a cuisine bourgeoise, and should be kept by all persons in the middle classes of life, the advantage being that it will keep for months together, is very simple to make, and is always useful in cookery, however humble; in fact, with it you can dress a very good dinner with very little trouble.

Make a stock omitting the salt, which, when done, pass through a cloth into a basin; then fill the stewpan up a second time with hot water, and let it boil four hours longer to obtain all the succulence from the meat, then pass it through a cloth the same as the first; then pour both stocks in a large stewpan together, set it over the fire, and let it boil as fast as possible, leaving a large spoon in, to stir occasionally and prevent its boiling over; reduced to about three pints, pour it into a smaller stewpan, set again to boil at the corner, skimming well if required; when reduced to a quart, place it quite over the fire, well stirring with a wooden spoon until forming a thickish glaze (which will adhere to the spoon) of a fine yellowish-brown color: pour it into a basin, or, if for keeping any time, into a long bladder, from which cut a slice and use where directed.