Reference > Farmer's Cookbook > SOUPS > White Soup Stock II
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White Soup Stock II

4 lbs. knuckle of veal
1/2 teaspoon peppercorns
2 quarts cold water
1 onion
1 tablespoon salt
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.

  White Soup Stock I White Soup Stock III  

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