One-half ounce of celery seed,
One-half ounce of mustard seed,
One tablespoon of thyme,
One tablespoon of sage,
One tablespoon of sweet marjoram,
One dozen whole allspice,
One bunch of potherbs.
Bring to a boil and skim frequently and cook until the meat on the head and feet is tender. Remove the head, feet and tongue and boil the liquid for ten minutes to reduce. Strain and then measure. To two and one-half quarts of this stock add
One tablespoon of black pepper,
Three tablespoons of salt,