2 lbs. veal bones
2 lbs. chicken backs and necks
1 lg. onion, peeled and quartered
4 ribs celery
2 carrots
3 sprigs parsley
1 tbsp. salt
5 1/2 c. water

Put all ingredients in pot. Bring to boil. Turn down heat and simmer 2 to 3 hours. Strain. Cool. Remove fat and freeze or will keep in refrigerator 3 or 4 days.