White Soup Stock

Ingredients

• 3 1/2 pounds knuckle of veal
• 2 1/2 quarts cold water
• 1 medium sized onion
• 1/2 cup fresh or 2 tablespoons dried celery leaves
• 1 teaspoon salt
• 1/4 teaspoon mace
• 1/2 teaspoon pickle spice

Instructions

1. Cut meat from bone in small pieces. Then add it to the water, heating gradually to boiling point. Add other ingredients, cover closely, and simmer about four hours, replenishing the water sufficiently to keep the amount of liquid two quarts. Strain, cool, and remove any fat or scum.