White Soup Stock

Ingredients

• 1.5 pounds Veal knuckle (Original recipe calls for 3 lbs, which is a large amount for modern use.)
• 0.5 pound Lean beef (Original recipe calls for 1 lb, which is a large amount for modern use.)
• 3 quarts Water
• 1 medium Onion
• 3 slices Carrot
• 0.5 large stalk Celery stalk
• 0.5 teaspoon Peppercorns
• 0.5 leaf Bay leaf
• 2 sprigs Thyme sprigs
• 2 whole Cloves

Instructions

1. 1Wipe veal and beef. Remove veal from the bone and cut into small pieces (about 1-inch cubes). Cut beef into pieces of similar size.
2. 2Put bone and meat in a soup kettle, cover with cold water, and bring quickly to a boiling point. Drain, and throw away the water. Wash thoroughly bones and meat in cold water.
3. 3Return bones and meat to the kettle. Add vegetables, seasonings, and 3 quarts of boiling water. Bring to a simmer, then reduce heat to low and simmer for 3 to 4 hours, or until the stock is reduced by about one half.
4. 4Strain the stock through a fine-mesh sieve or cheesecloth-lined colander to remove solids. Discard the solids.