To make a Stock of Strong Broth of Flesh. 

The Complete Practical cook. Charles Carter, 1730 

TAKE a Leg of Beef, a Knuckle of Veal, and a Neck of Mutton ; wafh all well:  Put a large Pot on the Fire with fair Water, and then charge the Pot with your Meat: When it boils take care to fcum it well; put in a Carrot or two and a Turnip, a good Faggot of Sweet-herbs, fome whole Onions peeled, and feafon it with whole Pepper, Salt, fome Blades of Mace, and fome Cloves ftuck in a Piece of Bacon; boil in it the Craft of a French Manchet, and when it is well boil’d, ftrain it out for Ufe