White Stock
Ingredients: 5 lb. veal, 1 fowl, 3 or 4 lb., 8 qt. cold water, 2 medium-sized onions, 2 Tb. butter, 2 stalks celery, 1
blade mace, Salt and Pepper as necessary.
Cut the veal and fowl into pieces and add the cold water. Place on a slow fire, and let come gradually to the boiling
point. Skim carefully and place where it will simmer gently for 6 hours. Slice the onions, brown slightly in the butter,
and add to the stock with the celery and Mace. Salt and pepper to suit taste. Cook 1 hour longer and then strain and
cool. Remove the fat before using.
blade mace, Salt and Pepper as necessary.
Cut the veal and fowl into pieces and add the cold water. Place on a slow fire, and let come gradually to the boiling
point. Skim carefully and place where it will simmer gently for 6 hours. Slice the onions, brown slightly in the butter,
and add to the stock with the celery and Mace. Salt and pepper to suit taste. Cook 1 hour longer and then strain and
cool. Remove the fat before using.