Never purchase the so-called tender meat for stews, Hamburg steaks or
soups; nor should you purchase a round or shoulder steak for broiling, nor
an old chicken for roasting. Select a fowl for a fricassee, a chicken for
roasting, and a so-called spring chicken for broiling. Each has its own
individual price and place.

Save for stock, every bone, whether beef, mutton, poultry or game, as well
as all the juices that are left in the meat carving dishes on the table,
and the water in which meats are boiled and in which certain vegetables
are boiled. Into this storehouse--for such a stock pot is--will go also
the tough ends from the rib roasts, which would become tasteless and dry
if roasted; the bits that are taken from the French chops; the bone that
is left on the plate from the sirloin steak; and every piece of the
carcass left on the general carving plate of all sorts of game and
poultry. After the meat has been taken from the roast, these bones will
also be used.




STOCK


In all good cooking there is a constant demand for a half pint or a pint
of stock. Brown sauce and tomato sauce, in fact, all meat sauces, are
decidedly better made from stock than water, and as it comes to every
household without the additional cost of a penny, there is no excuse
whatever for being without it. Save the bones collected on Saturday,
Sunday and Monday. Chicken and veal bones may be kept together; beef,
mutton and ham in another lot; one makes a white stock, the other brown.