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White Soup Stock

4 pounds knuckle of veal 1 onion Small bay leaf 2 teaspoons salt 6 peppercorns 1 stalk celery 8 cups water Wipe the meat and cut into small pieces. Have bone cracked and place this with the meat in the kettle; add seasoning and onion and celery cut into small pieces. Add water and allow to stand an hour. Boil slowly thirty minutes and place in cooker eight hours. Pour soup through several thicknesses of cheesecloth and it will be very clear. Use one radiator or cook a longer time.