Stock for White Soup. Four pounds of knuckle of veal, one carrot, one turnip, two onions - all these of a fair size, about five ounces in weight of each vegetable - one bay-leaf, one clove, one saltspoonful of white pepper, one tablespoonful of salt, five quarts of water; let the veal with five quarts of water slowly simmer for two hours; then add the vegetables cut up; skim as the scum rises; cook another two hours and strain for use.