White Soup Stock

Ingredients

• 2 pounds Veal knuckle (Original recipe calls for 4 lbs, which is a large amount for modern use. Adjust as needed.)
• 8 cups Cold water (Original recipe calls for 2 quarts)
• 1 teaspoon Salt
• 0.25 teaspoon Peppercorns (About 1/4 teaspoon)
• 0.5 Onion (Medium sized, quartered)
• 1 Celery stalks (Cut into large pieces)
• 1 Blade of mace

Instructions

1. 1Wipe the veal knuckle clean. Remove the meat from the bone and cut the meat into small pieces (about 1-inch cubes).
2. 2Place the meat, bone, water, salt, peppercorns, onion, celery, and mace in a large stockpot or Dutch oven.
3. 3Heat the mixture gradually to a boiling point, skimming off any scum that rises to the surface frequently. Once boiling, reduce the heat to low and simmer gently for 4 to 5 hours.
4. 4Strain the stock through a fine-mesh sieve lined with a double layer of cheesecloth to remove any solids. Discard the solids.