Time: 5-1/2 hours.

  1. 4 lbs. of knuckle of veal
  2. Any poultry trimmings
  3. 4 slices of lean ham
  4. 1 carrot
  5. 2 onions
  6. 1 head of celery
  7. 12 white peppercorns
  8. 1 oz. of salt
  9. 1 blade of mace
  10. 1 oz. butter
  11. 4+ quarts of water
  • 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
  • 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

  • Note: 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.

    Source: The Book of Household Management by Isabella Beeton (1859)

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