Ingredients:	4 lbs. of knuckle of veal any poultry trimmings 4 slices of lean ham 1 carrot 2 onions 1 head of celery 12 white peppercorns 1 oz. of salt 1 blade of mace 1 oz. butter 4 quarts of water.
Method:	Cut up the veal, and put it with the bones and trimmings of poultry, and the ham, into the stewpan, which has been rubbed with the butter. Moisten with 1/2 a pint of water, and simmer till the gravy begins to flow. Then add the 4 quarts of water and the remainder of the ingredients; simmer for 5 hours. After skimming and straining it carefully through a very fine hair sieve, it will be ready for use.
Time:	5-1/2 hours.
Notes:	When stronger stock is desired, double the quantity of veal, or put in an old fowl. The liquor in which a young turkey has been boiled, is an excellent addition to all white stock or soups. 108.
Back to Recipe List Source: The Book of Household Management Mrs. Isabella Mary Beeton

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