White Soup Stock II
- 4 pounds knuckle of veal
- 2 quarts cold water
- 1 tablespoon salt
- 1/2 teaspoon peppercorns
- 1 onion
- 2 stalks celery
- Blade of mace
Wipe meat, remove from bone, and cut in small pieces. Put meat, bone, water, and seasonings in kettle. Heat gradually to boiling-point, skimming frequently. Simmer four or five hours, and strain. If scum has been carefully removed, and soup is strained through double thickness of cheesecloth, stock will be quite clear.
Submitted by Aug 3, 2009
15 min
30 min
45 min