4 lbs. knuckle of veal 1/2 teaspoon peppercorns
2 quarts cold water 1 onion
1 tablespoon salt 2 stalks celery
Blade of mace
Wipe meat, remove from bone, and cut in small pieces. Put meat, bone, water, and seasonings in kettle. Heat gradually to boiling-point, skimming frequently. Simmer four or five hours, and strain. If scum has been carefully removed, and soup is strained through double thickness of cheesecloth, stock will be quite clear.