lity with herbs, garlic, onion and other seasonings it was a combination of that particular week's leftovers she pulled from the ice box. if the meat of the week had been a chicken it would be its carcass simmered in a kettle of water which became the soup's `stock'. other times it might be a bit of left-over roast beef or trimmings and the bone from a piece of ham. in to this went things from the