White Soup Stock II
Ingredients
- 4 lbs. knuckle of veal
- 2 quarts cold water
- 1 tablespoon salt
- ½ teaspoon peppercorns
- 1 onion
- 2 stalks celery
- Blade of mace
Steps
- Wipe meat, remove from bone, and cut in small pieces. Put meat, bone, water, and seasonings in kettle. Heat gradually to boiling-point, skimming frequently. Simmer four or five hours, and strain. If scum has been carefully removed, and soup is strained through double thickness of cheese-cloth, stock will be quite clear.
More recipes with veal, onion, celery or nutmeg
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.