White Stock
5 lbs veal
1 fowl, 3 or 4 lbs
8 qts cold water
2 medium-sized onions
2 Tbs butter
2 celery stalks
1 blade mace
Salt and Pepper to tasteCut 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.
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