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One Onion (Half a head of Celery)

Half a head of Celery.

One teaspoonful of Salt.

Four quarts of Water.

Cut the meat off the shin of beef into small pieces. Break the bones and remove the marrow.

Put the meat, bones, and water into a stock-pot, add the salt, and remove the scum as it rises.

When the stock is thoroughly skimmed and boiling, put in the vegetables, all well washed and cut up in large pieces. Avoid the use of spices and herbs in making stocks, and do not use much salt: these seasonings can be added later when you finish the soups made from this stock. Let the stock boil slowly for at least five hours; then strain it through a hair-sieve into a basin, and let B it get cold. White stock is made in this way, only use knuckle of veal instead of beef, and bones of poultry, all white meat.