White Stock (from Veal) Recipe

• 6 lbs. knuckle of veal
• 4 qts. cold water
• 1 tablespoon salt
• 6 peppercorns
• Celery root or½ teaspoon celery seed
• 1 onion

1. Cut the meat fine and break the bones.
2. Put it into the kettle with the cold water and salt.
3. Skim as it boils and, when clear, add the seasonings.
4. Simmer until the bones are clean and the liquor reduced one-half.
5. Strain and, when cool, remove the fat.
6. Use it for white or delicate soups.

.