Strain, when done, into a stone pot or crock kept for the purpose, and, when cold, remove the cake of fat which will rise to the top.

This fat, melted and strained, serves for many purposes better than lard.

If the stock is to be kept several days, leave the fat on till ready to use it.
Fresh and cooked meat may be used together, and all remains of poultry or game, and trimmings of chops and steaks, may be added, mutton being the only meat which can not as well be used in combination; though even this, by trimming off all the fat, may also be added.

If it is intended to keep the stock for some days, no vegetables should be added, as vegetable juices ferment very easily.

For clear soups they must be cooked with the meat; and directions will be given under that head for amounts and seasonings.
The secret of a savory soup lies in many flavors, none of which are allowed to predominate; and, minutely as rules for such flavoring may be given, only careful and frequent _tasting_ will insure success.