White stock
Put over the fire two pounds of the cheaper part of veal, cut into small pieces, or a well-cracked knuckle of veal, with three quarts of cold water, a sliced onion, a bay-leaf and a couple of stalks of celery cut into pieces. Let it come to a boil slowly, and simmer for five or six hours. Season with salt and pepper and set aside to get cold. Remove the fat, take out the bones and you will have a thick jelly. This can be heated, skimmed and, if desired, strained before it is used. It will be a strong and nutritious stock.