2 lbs. knuckle of veal
2 qts. cold water
1 tablespoon salt
12 peppercorns
¹⁄₂ cup celery or 1 teaspoon
celery seed
1 onion
Prepare the meat as directed for making stock. Pare and slice the onion;
cut the celery in pieces. If celery cannot easily be obtained,
substitute dried celery leaves, using three or four sprays, or use
celery seed.
Put all the ingredients together, let them boil for ten minutes, and put
them into a cooker for from nine to twelve hours. Set the pail or pan in
a larger cooker-pail of boiling water unless the soup nearly fills the
cooker-pail.