5 qt. saucepan
2 qt. stock
2 tbsp. fat
1 med. onion, chopped
2 lg. or 4 med. soup bones (beef, veal)
3 qts. cold water
1 bay leaf
2 lg. stalks celery, chopped
1 sm. carrot
1 sm. bunch parsley
1 tbsp. salt

Melt fat and saute chopped onion. Add soup bones and cold water. Bring to boil and let simmer for 4 hours. Skim off foam occasionally. Add remaining ingredients (additional vegetables if desired). Bring to boil and simmer for 1 hour. Strain through a sieve and cool broth. Remove fat and use as soup base.