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Cover and cook slowly six hours.
Keep below boiling point always.
Add vegetables and seasoning.
Cook for 1½ hour. Strain and pour
as quickly as possible. Add some
macaroni and cut up vegetables
and you will have jullienne soup.
Add some Tomato to it and you
will have Tomato Soup.
For cream soup use half stock
and half milk.

Pan Gravy
3 tblsp of fat from the pan in which
the meat is cooked 3 tblsp of flour 2
cups of water 2 tblsp of tomato juice
Remove all fat from the roasting
pan except 3 tblsp. Add flour &
brown. Pour in water and tomato
juice + cook until it thickens.