3 lbs. of beef from lower part of round. 1/2 cup, each, of carrot, onion, celery. 3 lbs. of knuckle veal. 1 bay leaf. Marrow, if at hand. 2 sprigs of parsley. 3 or 4 lbs. of fowl, 1 teaspoonful of sweet herbs. 1 ounce of lean ham. 1 tablespoonful of salt. 3 1/2 quarts of water. 10 peppercorns.

Sauté part of the beef and all of the veal, cut in inch cubes in the marrow, or drippings (that from the top of the stock kettle preferred), until a delicate amber color; add a quart of water and let simmer about an hour or until nearly evaporated, forming a glaze on the bottom of the soup kettle; then add the rest of the meat, the bone, if desired, the ham and the water, and heat slowly to the boiling point; skim, add the fowl and let simmer until the fowl is tender; remove the fowl for other use and add the seasoning with the vegetables sautéd without coloring; let simmer about an hour then strain and set aside to cool. When cold remove the fat, add additional seasoning, if desired, and clarify the stock.