Though a knuckle of veal is usually preferred for this stock, part of the neck will answer for it very well. Whichever joint be chosen, let it be thoroughly washed, once or twice divided, and laid into a delicately clean soup-pot, or well-tinned large stout iron saucepan, upon a pound of lean ham, freed entirely from skin and fat, and cut into thick slices; or, instead of this, on half a pound of the Jewish smoked beef, of which we have already spoken, and from which the smoked surface, and all fat, must be carefully carved away.
Dutch or hung beef also will answer the same purpose, but similar precautions most be observed with regard to the smoked portions of either; as they would impart a very unpleasant flavour to any preparation. Should very rich soup be wished for, pour in a pint only of cold water for each pound of meat, but otherwise a pint and a half may be allowed. When the soup has been thoroughly cleared from scum, which should be carefully taken off from the time of its first beginning to boil, throw in an ounce of salt to the gallon (more can be added afterwards if needed), two mild onions, a moderate-sized head of celery, two carrots, a small teaspoonful of whole white pepper, and two blades of mace; and let the soup stew very softly from five to six hours, if the quantity be large: it should simmer until the meat falls from the bones. The skin of a calf’s head, a calf’s foot, or an old fowl may always be added to this stock with good effect. Strain it into a clean deep pan, and keep it in a cool place till wanted for use.