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Chicken Consomme

Remove the fillets from two chickens and put the carcases with six pounds of fillet of veal into a stockpot with five quarts of good stock, season with half an ounce of salt, place the pot on the fire and boil; skim it well, add two onions stuck with two cloves each, a head of celery and four leeks. Let the pot simmer on the side of the fire for about three hours, skim off the fat, strain the broth and clarify with the fillets of chicken previously removed; then strain once more through a cloth into a basin. This consomme should be colorless.