by reducing
them to powder or paste, you can dissolve them entirely; but you must
not grind them dry. We have said (99) that gelatine forms the basis of
stock; but this, though very nourishing, is entirely without taste; and
to make the stock savoury, it must contain _osmazome_. Of this, bones do
not contain a particle; and that is the reason why stock made entirely
of them, is not liked; but when you add meat to the broken or pulverized
bones, the osmazome contained in it makes the stock sufficiently
savoury.

103. In concluding this part of our subject, the following condensed
hints and directions should be attended to in the economy of
soup-making:--

I. BEEF MAKES THE BEST STOCK; veal stock has less colour and taste;
whilst mutton sometimes gives it a tallowy smell, far from agreeable,
unless the meat has been previously roasted or broiled. Fowls add very
little to the flavour of stock, unless they be old and fat. Pigeons,
when they are old, add the most flavour to it; and a rabbit or partridge
is also a great improvement. From the freshest meat the best stock is
obtained.

II. IF THE MEAT BE BOILED solely to make stock, it must be cut up into
the smallest possible pieces; but, generally speaking, if it is desired
to have good stock and a piece of savoury meat as well, it is necessary
to put a rather large piece into the stock-pot, say sufficient for two
or three days, during which time the stock will keep well in all
weathers. Choose the freshest meat, and have it cut as thick as
possible; for if it is a thin, flat piece, it will not look well, and
will be very soon spoiled by the boiling.

III. NEVER WASH MEAT, as it deprives its surface of all its juices;
separate it from the bones, and tie it round with tape, so that its
shape may be preserved, then put it into the stock-pot, and for each
pound of meat, let there be one pint of water; press it down with the
hand, to allow the air, which it contains, to escape, and which often
raises it to the top of the water.

IV. PUT THE STOCK-POT ON A GENTLE FIRE, so that it may heat gradually.
The albumen will first dissolve, afterwards coagulate; and as it is in
this state lighter than the liquid, it will rise to the surface;
bringing with it all its impurities. It is this which makes _the scum_.
The rising of the hardened albumen has the same effect in clarifying
stock as the white of eggs; and, as a rule, it may be said that the more
scum there is, the clearer will