Veal Stock Recipe

Chop up three slices of bacon and two pounds of the neck of

veal; place in a stewpan with a pint of water or beef stock, and simmer

for half an hour; then add two quarts of stock, one onion, a carrot, a

bouquet of herbs, four stalks of celery, half a teaspoonful of bruised

whole peppers, and a pinch of nutmeg with a teaspoonful of salt; boil

gently for two hours, removing the scum in the meantime. Strain into an

earthen crock, and when cold remove the fat. A few bones of poultry

added, with an additional quantity of water or stock, will improve it.

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