Chicken Stock
1 old fowl
1 quart water
1 carrot
1 stick of celery
1 small onion
Put the fowl and vegetables into a stew-pan, adding the bones or carcase of another fowl if possible. Cover with cold water, or weak clear stock. Let it boil up slowly and simmer for three hours. Skim. Pass the stock through a napkin, and set aside to cool.