White Soup Stock I


  • 3 lbs. knuckle of veal.
  • 1 lb. lean beef.
  • 3 quarts boiling water.
  • 1 onion.
  • 6 slices carrot.
  • 1 large stalk celery.
  • 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.