White Sauce

• 4 Pounds of Raw Veal
• The Bones of a Chicken
• A Gallon of Water

Take the veal and the bones of the chicken and put into a pot with a gallon of water. Add the herb bouquet, tied together, and one chopped carrot, one turnip, chopped, celery tops, and other ingredients of a good Pot-au-Feu. Let all boil slowly for three hours, until it is reduced one-half. Then salt and pepper to taste. This will give a white broth or Consomme Blanc. When