(3 pints)

4 pounds leg of veal 2 pounds leg of beef 1 fowl 1 carrot

2 small onions 2 or 3 stalks of celery 2 or 3 branches of parsley About 5 pints of water

Remove about three-fourths a pound of the veal and set aside. About one-third of the remaining weight of veal may be of bone; the beef should contain practically no bone. Tie the piece of veal into a compact shape. Cut the beef into small bits, and truss the fowl as for roasting. Rub over the bottom of the soup kettle with a little marrow or butter, put in the veal and about a pint of broth; let cook very slowly until reduced to a glaze, turn the meat occasionally and cook very slowly until the whole surface of the meat is colored; add the beef in small pieces, and the water, and let heat slowly to the boiling point; let boil three or four minutes; cover partially and let simmer for an hour; put in the fowl, let simmer until the fowl is tender, then remove it. Remove the veal when it is done. Use the chicken and veal for croquettes or other salpicon dishes. Add the vegetables and let the broth simmer nearly an hour. Strain and cool. Do not cover while cooling. Remove the fat. Chop fine the piece of raw veal that was set aside at the beginning of the work, and pound it with a little of the veal broth; gradually add more broth and finally combine with all of the broth; set the broth over a quick fire and stir constantly until it boils; let simmer ten minutes, then strain and set aside. This stock should be of a bright golden color, highly flavored and well adapted for use in light-colored sauces. If it is to be used for aspic jelly, cook a calf's foot with the other ingredients, putting it in with the beef. This broth is particularly well adapted for use in braising birds, squabs, etc., and also for articles cooked en casserole.