½ teaspoon peppercorns
½ bay leaf
2 sprigs thyme
2 cloves
French Chef
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.
White Soup Stock II
4 lbs. knuckle of veal
2 quarts cold water
1 tablespoon salt