White Soup Stock I
3 lbs. knuckle of veal 1 large stalk celery 1 lb. lean beef lg teaspoon peppercorns _ 8 quarts boiling water 1g bay leaf 1 onion 2 sprigs thyme 6 slices carrot 2 cloves French Chey
Wipe veal, remove from bone, and cut in small pieces, cut beef in pieces, put bone and meat in soup kettle, cover with cold water, and bring quickly to boiling-point; drain, throw away the water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables, seasonings, and three quarts boiling water. boil three or four hours; the stock should be reduced one half.
White Soup Stock II
4 lbs. knuckle of veal 1g 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 III
The water in which a fowl or chicken is cooked make- Whive Stock. | | Chicken Soup with Wine 3 lb. fowl 1 onion,_sliced 2 quarts cold water 2 stalks celery 2 slices carrot Bit of bay leaf 1 tablespoon salt 2 tablespoons Sauterne wine 1g teaspoon peppercorns 1 teaspoon beef extract 1 cup cream Salt Pepper
Wipe and cut up fowl. Cover with water, and add car- rot, salt, peppercorns, Onion, celery, and bay leaf. Bring
