1 knuckle of veal
1 fowl, or use veal alone
1 or more qts water
2 stalks celery
1 - Wash fowl; cut away veal from bone.
2 - Put into a soup kettle and add 1 qt. water for every lb of meat and bone.
3 - Add the vegetables, diced.
4 - After it has simmered for 5 hours, strain off the liquid and stand aside to cool.