Classic Béchamel Sauce

• 1½ pounds shin of veal
• ½ boiling fowl (minus breast)
• 2 quarts

Combine first 8 ingredients in a large saucepan or stockpot; bring to a boil; skim; lower heat and simmer for 1½ hours, skimming surface of stock from time to time. Strain stock; pour back into a clean saucepan and cook over a high heat, stirring from time to time, until strained stock is reduced to half the original quantity.

Make a roux with clarified butter and flour; cook unt