Bone Soup

Bone Soup

Never discard any bones. Whether from beef, chicken, game, pork, or veal; and, never, never, never, throw away, the clean, unspoiled trimmings, or peelings, of any vegetable; as they always, will make a delicious soup. Scrape the meat from the bones, break them, throw them into the soup pot, and cover with cold water, adding the vegetable trimmings. Cover closely, and simmer, very gently, for at least three hours; the longer the better. Strain, and cool, one half hour before it's to be served, return to the fire and for every quart of stock, add one cup of the cold meat, season and keep hot until needed.