Chicken Consomme

Remove the fillets from two chickens and put the carcases with six pounds of
fillet of veal into a stockpot with five quarts of good stock, season with half an
ounce of salt, place the pot on the fire and boil ; skim it well, add two onions stuck
with two cloves each, a head of celery and four leeks. Let the pot simmer on the
side of the fire for about three hours, skim off the fat, strain the broth and clarify
with the fillets of chicken previously removed ; then strain once more through a cloth
into a basin. This consomme should be colorless.