Instructions: Cut up the meat and bones, and put them in the kettle with the cold water.

Add all the other ingredients, and simmer till the bones are clean, the meat is in rags, and the water reduced one half. Strain and the next morning remove the fat; when ready to serve, heat the stock to the boiling point; warm with it one cup of cold macaroni or tomatoes left from yesterdays dinner. Add more seasoning if needed.

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