Bone Stock

1. 1 kg (2 lb) raw bones.                                                      4. Salt.
2. 2.5 l (2 quarts) cold water.                                               5. 1 onion.
3. 1 carrot.


    Wipe bones, remove fat, break bones into pieces. Put them into a saucepan with salt and water. Bring slowly to boiling point and skin well. Add vegetables cut into goo-sized pieces. Boil slowly from 4 to 5 hours. Strain through sieve into large basin. When cold remove all fat from top. It ought to form a good jelly which is very nourishing.