Plain Broth

Place the desired amount of beef into a stockpot, with a knuckle of veal and half
a fowl, covering with plenty of water. Boil this slowly, letting the scum come to the
surface and removing same until it has become quite clear; then while still boiling
put in a head of celery, three or four small carrots, three leeks, three turnips and a
couple of onions, stick into one of the onions a few cloves, say four or five; move the
stockpot to one side and simmer for several hours; skim off all the fat, put in a lump
of salt and it is ready for serving.