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Stock, White, for White Soups and Sauces

Take three pounds of the knuckle of veal and a quarter of a pound of lean ham. Cut the meat into small pieces, break up the bones, and add any trimmings of meat or poultry that may be at hand, with a little pepper and a small pinch of salt. The carcase of a fowl or rabbit will be a valuable addition. Put the meat into the stewpan, and pour upon it four quarts of cold water. Bring the liquor to the boil, draw it to the side, skim carefully, and let it simmer gently for three hours. Strain it into an earthenware pan till wanted. If liked, a carrot, a turnip, a bunch of sweet herbs, and a small piece of mace may be added.