White Soup Stock II

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 4 lbs. knuckle of veal.
  • 2 quarts boiling water.
  • 1 tablespoon salt.
  • 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.