Break up the bone and remove the marrow.
Put bones and meat into a stockpot with the cold water.
Let them soak for half an hour.
Then put the pot on the fire; add some salt and pepper to it, and gently simmer the contents for half an hour.
Next put in the vegetables sliced, and the herbs tied together.
Simmer for 4½ hours longer, skimming occasionally.
Strain into a clean pan, and set aside to get cold.
White Stock.
This may be made by the directions in the preceding recipe, using white meat instead of beef; knuckle of veal is considered the stock meat for white soup. Knuckle of veal and a rabbit make excellent stock.
Very good economical white stock may be made by using bones only in making the stock, and no meat; use a ham-bone, if possible, with the others, as this gives a nice flavour.