42. White Stock.--An especially nice broth having a delicate flavor and
generally used for special functions when an attractive meal is being
served to a large number of persons is made from veal and fowl and known
as white stock. If allowed to remain in a cool place, this stock will
solidify, and then it may be used as the basis for a jellied meat
dish or salad.

WHITE STOCK

5 lb. veal
1 fowl, 3 or 4 lb.
8 qt. cold water
2 medium-sized onions
2 Tb. butter
2 stalks celery
1 blade mace
Salt
Pepper

Cut the veal and fowl into pieces and add the cold water. Place on a
slow fire, and let come gradually to the boiling point. Skim carefully
and place where it will simmer gently for 6 hours. Slice the onions,
brown slightly in the butter, and add to the stock with the celery and
mace. Salt and pepper to suit taste. Cook 1 hour longer and then strain
and cool. Remove the fat before using.

43. Consomme.--One of the most delicious of the thin, clear broths is
consomme. This is usually served plain, but any material that will not
cloud it, such as finely diced vegetables, green peas, tiny pieces of
fowl or meat, may, if desired, be added to it before it is served. As a