Pour into the stockpot, being careful to stop before the broth is all in and the fat starts to come out.
Evidently he would have been rid of me, but a literary man, scenting material for his stockpot, is not easily shaken off.
In the nursery, was Georges answer, as if he cared whether we were in the copper or the stockpot!
Like fowls, an old turkey is fit for nothing but the stewpan or the stockpot.
Put them into stockpot, and place flesh from head on top; then well cover with water, add little salt and let slowly come to boil.