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White Soup Stock II

4 lbs. knuckle of veal 2 quarts cold water 1 tablespoon salt Blade of mace 1½ teaspoon peppercorns 1 onion 2 stalks celery 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.