2 lbs. veal neck bones
1 bunch parsley
1 lg. onion, halved
4 cloves garlic, whole
2 lbs. pork neck bones
5 stalks celery, with leaves
2 lg. carrots, chunked

Cover all above with water in a large kettle - bring to boil. Reduce heat and simmer for 4-5 hours. Remove meat and bones - strain and save liquid. Cool meat bones, remove meat from bones and return to liquid.

SOUP:

4 lg. potatoes, chopped
1 lg. onion, chopped
2 cans whole green beans
1 can whole kernel corn
1 can baby lima beans
3 cans minced clams
1/2 lg. can tomato juice
4 stalks celery, chopped
3 carrots, chopped
2 cans whole wax beans
1 can tomatoes, chopped
1 can peas
4 bottles clam juice

Add all to the stock and simmer until raw vegetables are tender.

In a skillet melt one stick butter - heat until bubbly and beginning to brown. Add flour a tablespoon at a time until a roux is formed - brown until a dark golden brown. Add to boiling soup - stir in well. Simmer 30 minutes more.