Gouffé’s Receipt for Stock, or Bouillon.
Three pounds of beef; one pound of bone (about the quantity in that weight of meat); five and a half quarts of clear cold water; two ounces of salt; two carrots, say ten ounces; two large onions, say ten ounces, with two cloves stuck in them; six leeks, say fourteen ounces; one head of celery, say one ounce; two turnips, say ten ounces; one parsnip, say two ounces.