1 lb. veal knuckle
1 lb. beef knuckle
1 lb. marrowbone
6 lg. carrots, chopped
2 lg. onions, chopped
Butter
4 ribs celery, sliced
1 to 2 cloves garlic
Bouquet Garni: 2 tbsp. chopped parsley stems, 1/4 to 1/2 tsp. thyme, 1 bay leaf, 10 to 12 peppercorns tied in cheesecloth
Salt
1/4 lb. lean fresh pork
2 lbs. lean beef
4 to 5 qts. water

Have the knuckles and marrowbone coarsely chopped or broken by the butcher. Place them in a broiling pan brushed with meat drippings and brown them in the oven. When they are slightly brown, place them in a large saucepan. Brown carrots in butter. Add chopped onion and brown. Add the carrot and onion mixture with the sliced celery and all seasonings to the bones in the saucepan.

Cut the meat into 1 to 2 inch chunks, trim fat and brown. Add to the other ingredients. Cover with 4 to 5 quarts cold water and bring slowly to a boil. Remove scum as it accumulates. Simmer for 1 1/2 hours. Add salt and continue to simmer for 1 hour or until the meat is tender. Correct seasoning and strain the stock through a fine sieve, remove the meat, which may be served as boiled beef or in some other way. Cool and remove the fat from the strained stock. Refrigerate or store in the freezer. This is a perfect beef stock for onion soup and is also a good base for espagnol or brown sauce.