II
Use a knuckle of veal weighing about six pounds, Cut the meat in small pieces and break the bones. Add three small slices of lean ham and the seasonings given in the recipe above. Proceed in the same manner. This stock is very light-colored, and is used for white soups. Trimmings of chicken or turkey may be used instead of the ham.
III
Use four pounds of the neck of beef. Cut the meat in small pieces, and break the bone. Add four quarts of cold water, and place over the fire to heat gradually. Simmer for two hours, skimming whenever necessary. Add one carrot, one turnip, and one large onion, leaving the vegetables whole. Add six whole cloves, a stalk of celery, a bay-leaf, and a small bunch of parsley. Simmer slowly for two or three hours after adding the vegetables. Strain through a hair sieve, or cheese-cloth, into an earthen bowl. Set away to cool, and when cooled, remove the cake of fat which has formed upon the surface.
IV
Take three pounds of lean veal, cover with three quarts of cold water, and simmer slowly
