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White Soup Stock

  • 3 lbs knuckle of veal
  • 1 lb lean beef
  • 3 quarts boiling water
  • 1 onion
  • 6 slices carrot
  • 1 large stalk celery
  • 1/2 tsp peppercorns
  • 1/2 bay leaf
  • 2 sprigs thyme
  • 2 cloves
Remove the veal from the bone and cut in small pieces. Put both the bone and meat in a soup kettle. Cover with cold water and bring quickly to boiling point. Drain.

Wash the bones and meat thoroughly in cold water. Put back in the kettle. Add the vegetables, seasonings and boiling water. Boil for 3-4 hours; the stock should be reduced by half.
Submitted by Tess M May 30, 2010 15 min 30 min 45 min

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