White Chicken Bouillon or Broth

Have ten quarts of water in a soup pot; add to it three pounds of knuckle of veal, and trimmings, seven pounds of very fresh poultry. Boil, skim, and put in three quarters of a pound of carrots, half a pound of turnips, twelve ounces of leeks, two onions, one stuck with two cloves, two ounces of celery, one ounce of parsley roots, two bay leaves, salt, sixty grains of whole peppers; boil slowly and continuously for four hours, then strain through a silk sieve. If needed in a great hurry, boil six quarts of ordinary stock, have two fowls of three pounds each, after removing the breasts, chop the remainder of the fowls coarsely, put them in the stock, add four ounces of minced carrots and six ounces of leeks also minced, boil slowly for one hour; skim off the fat, season with salt, strain through a fine sieve or moistened napkin, and serve. The breasts are used for forcemeat or to clarify broth.