White Soup Stock I

Ingredients

• 3 lbs. knuckle of veal
• 1 lb. lean beef
• 3 quarts boiling water
• 1 onion
• 6 slices carrot
• 1 large stalk celery
• ½ teaspoon peppercorns
• ½ bay leaf
• 2 sprigs thyme
• 2 cloves
• French Chef

Method

Wipe veal, remove from bone, and cut in small pieces; cut beef in pieces, put bone and meat in soup kettle, cover with cold water, and bring quickly to boiling-point; drain, throw away the water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables, seasonings, and three quarts boiling water. Boil three or four hours; the stock should be reduced one half.