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Take 1s. worth of veal bones, or the bones of rabbit or chicken, put them in a pan with two or three sliced onions, a pinch of salt, small bunch of herbsthyme, parsley, and bayleaf—about six peppercorns, black and white, and two cloves; cover with cold water; let it come to the boil, then skim and cover up the pan, and boil gently for about one hour and a half, strain off, remove the fat and use.