Chicken and Veal Broth

Place in a saucepan a pound and a half of broken up chicken carcasses and as much lean veal cut up in half inch squares; add three quarts of water, two ounces of carrots and an ounce of cut up turnips, both blanched in plenty of water and besides these two ounces of celery. Boil the whole for an hour and a half, skim off the fat, season with a little salt and strain through a fine sieve; serve in cups.