Mutton- Stock Eor. Soups

Ingredients

• 1 lb lean ham
• 7 lbs veal
• 4 to 6 quarts water
• 1½ oz coarse sea salt (more if needed)
• 2 mild onions
• 1 head celery
• 2 carrots
• 1 teaspoon whole white pepper
• 2 blades mace

Directions

1. Combine the ham and veal in a large pot.

2. Add 4 to 6 quarts of cold water, depending on desired richness.

3. Bring to a boil and skim off any scum that forms.

4. Add salt, onions, celery, carrots, pepper, and mace.

5. Reduce heat and let simmer for 5 to 6 hours until the meat falls from the bones.

6. Strain the stock into a clean deep pan and cool before storing.