Veal Blond Stock
Butter the bottom of a saucepan capable of containing sixteen quarts; set in four sliced onions, and on top of these four pounds of split knuckle of veal and four pounds of shoulder of veal, two fowls, after removing the breasts, and moisten all with one quart of beef stock (No. 194a). Place the saucepan on a brisk fire, keeping the lid on, and reduce the moisture by moderating the heat of the fire, and letting the liquid fall slowly to a glaze; now moisten again with six quarts more of beef stock, season with salt and whole peppers, and add four leeks, two carrots, cut in pieces, a bunch of parsley, some celery, one bay leaf and as much thyme. Cook all slowly for six hours, then skim off the fat and strain through a fine sieve. Chop up the breasts taken from the two fowls with the same quantity of lean beef, and mix this in a little cold water, and with this meat clarify the veal blond the same as consomme; then strain it through a napkin.
Veal blond should be clear, succulent and of a nice color, the grease should be thoroughly removed from it; added to clear soups it greatly improves them; it is also used in reducing sauces.