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Pepper (Quickly to boiling-point then)

quickly to boiling-point, then let simmer until meat is tender. Remove meat and strain stock. Chill, remove fat, reheat, and add wine, beef extract, and cream. Season with salt and pepper. 4 lb. fowl Knuckle of veal 3 qts. cold water 1 onion, sliced 6 slices carrot 1/2 bay leaf 1 sprig parsley