White Soup Stock I
- 3 pounds knuckle of veal
- 1 pound lean beef
- 3 quarts boiling water
- 1 onion
- 6 slices carrot
- 1 large stalk celery
- 1/2 teaspoon peppercorns
- 1/2 bay leaf
- 2 sprigs thyme
- 2 cloves
Wipe veal, remove from bone, and cut in small pieces; cut beef in pieces, put bone and meat in soup kettle, cover with cold water, and bring quickly to boiling-point; drain, throw away the water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables, seasonings, and three quarts boiling water. Boil three or four hours; the stock should be reduced one half.
Submitted by Aug 3, 2009
15 min
30 min
45 min