White Soup Stock

Ingredients

• White Soup Stock No. 1
• 1 knuckle veal (veal shank)
• 1 onion stuck with 6 cloves
• ⅓ cup celery (approx. 35g)
• water
• 1 fowl
• ⅓ cup carrot (approx. 40g)
• 1 tablespoon salt
• parsley
• pepper and cayenne

Method

1. Break the knuckle of veal in small pieces; add cut and disjointed fowl and water, allowing one quart to each pound of meat and bone.
2. Cook three hours, keeping below the boiling point.
3. Add remaining ingredients; simmer one hour; strain; cool; use as needed.

Title

Lowney’s Cook Book

Author

Maria Willet Howard