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Plain Broth

Place the desired amount of beef into a stockpot, with a knuckle of veal and half a fowl, covering with plenty of water. Boil this slowly, letting the scum come to the surface and removing same until it has become quite clear; then while still boiling put in a head of celery, three or four small carrots, three leeks, three turnips and a couple of onions, stick into one of the onions a few cloves, say four or five; move the stockpot to one side and simmer for several hours; skim off all the fat, put in a lump of salt and it is ready for serving.