Wash soup bones and stewing meat quickly in cold water.

Never allow a roast or piece of stewing meat to lie for a second in water.

Aunt Sarah did not think that wiping meat with a damp cloth was all that was necessary (although many wise and good cooks to the contrary).

Place meat and soup bones in a stock pot, pour over the requisite amount of soft, cold water to extract the juice and nutritive quality of the meat; allow it to come to a boil, then stand back on the range, where it will just simmer for 3 or 4 hours.

Then add a sliced onion, several sprigs of parsley, small pieces of chopped celery tops, well-scraped roots of celery, and allow to simmer three-quarters of an hour longer.