WHITE STOCK
- 4 lbs. shin of veal
- 1 onion
- 1 blade mace
- 2 stalks celery
- 1 fowl
- 2 quarts (8 cups) water
- 1 teaspoonful white whole peppers
- 1 teaspoonful salt
- Some bones
Wipe the meat and cut it up into small pieces; and put it into a large marmite or casserole; add the bones and the water and bring slowly to boiling point; skim thoroughly, add the other ingredients, and simmer for four hours; strain through a fine sieve, and when cold remove the fat.
The fowl should be cleaned and added with the meat.
The bones may be boiled again for cheaper stock.