White Stock

Ingredients

• 4 lb knuckle of veal
• any poultry trimmings
• 4 slice lean ham
• 1 carrot
• 2 onions
• 1 head celery
• 12 white peppercorns
• 1 oz salt
• 1 blade mace
• 1 oz butter
• 4 quart water

Instructions

1. 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.
2. Moisten with 1/2 a pint of water, and simmer till the gravy begins to flow.
3. Then add the 4 quarts of water and the remainder of the ingredients;
4. simmer for 5 hours.
5. After skimming and straining it carefully through a very fine hair sieve, it will be ready for use.