½ teaspoon peppercorns
1 onion
2 stalks celery
Blade of mace
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.
White Soup Stock III
The water in which a fowl or chicken is cooked makes White Stock.
Chicken Soup with Wine
3 lb. fowl
2 quarts cold water