White Soup Stock No.1
- 1 knuckle veal
- 1 onion stuck with 6 cloves
- 1/2 cup celery
- water
- 1 fowl
- 1/3 cup carrots
- 1 tablespoon salt
- parsley
- Pepper and cayenne
Break the knuckle of veal in small pieces; add cut and disjointed fowl and water, allowing one quart to each pound of meat and bone. Cook three hours, keeping below the boiling point. Add remaining ingredients; simmer one hour; strain; cool; use as needed.
Submitted by Jul 13, 2009
11 min
120 min
131 min