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knuckle veal
2 teaspoons salt
4 quarts cold water
pepper (spice)
celery salt
onion seasoning
1/3 cup diced carrots, celery, onion
1 bay leaf
2 springs parsley


Select 1 5-pound chicken or 5 pounds knuckle veal. Clean chicken carefully remove skin and fat. Cut meat in pieces; if veal, crack bone. Add cold water, let stand 1 hour. Bring slowly to boil, simmer. Keep covered except when skimming stock. Cook fully 4 hours. Add vegetables last hour. Strain through clean cheesecloth. When cold, skim off fat.

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