Proportions: 15 lbs. of beef, 5 1/2 lbs. of veal, 1 chicken, 2 1/2 gallons of water, 3 fine carrots, 1 big turnip, 1 large onion, a bunch of parsley, half a head of celery, a parsnip, 2 cloves, and some salt.

Remove the fat and tie up the beef and the veal, putting them in a large saucepan; fill the saucepan with cold water to within a little more than an inch from the brim, place the saucepan on the fire with the lid off, add some salt, and let it boil till the scum shows on the surface; remove it with a skimmer. As soon as it seems inclined to boil over, add a few spoonfuls of cold water, so as to make the scum accumulate as much as possible. When at last it boils violently, drop in the vegetables; remove the saucepan to one side of the fire, so that it shall boil only on one side; put on the lid, and let it boil undisturbed, evenly and regularly. After two hours remove the veal. An hour later add the chicken, and, three hours after, strain the soup, without stirring it up, through a strainer on to a napkin stretched over a receptacle large enough to contain the soup. The soup may be skimmed before or after straining.

This stock does for making any kind of soup, Julienne, Brunoise, Croute au pot, and for all purees of vegetables.