Let simmer about an hour and a half; then strain and let cool.
=Chicken Stock for Aspic Jelly.= Put a four-pound fowl and a few bits of veal from the neck over the fire in three pints of cold water.

Heat slowly to the boiling-point, let boil five minutes, then skim and let simmer until the fowl is nearly tender.
Now add an onion and half a sliced carrot, a stalk of celery, a teaspoonful of sweet herbs tied in a bag with a sprig of parsley, two cloves, a blade of mace, eight peppercorns and a teaspoonful of salt.
Remove the fowl when tender, and let the stock simmer until reduced to about one quart; strain, and set aside to become cool.
=Second Stock for Use in Sauces, Etc.= Break the bones from roasts; add the tough or browned bits of meat and fat; add also the flank ends from chops and steaks, cut small (there should always be a few bits of fresh meat), and cover with cold water.
Heat slowly and let simmer two or three hours, then add, for each two quarts of water used, one-fourth a cup, each, of chopped onion and carrot, two stalks of celery and a tomato cut small, two teaspoonfuls of sweet herbs, two sprigs of parsley browned in two tablespoonfuls of butter or drippings, and cook about an hour.

Strain and let cool.

Stock will keep a day or two in summer and nearly a week in winter, if the cake of fat that forms upon the top be left undisturbed.
=Fish Stock.= (_For use in fish aspic, or any fish dish._) Cover the bones and trimmings from the fish that is to be used for the salad with cold water; add, if convenient, the body bones of a lobster or two.

Add also one or two pounds of an inexpensive fish, and a pint of water for each pound of fish.