1. Spread3 to 4 pounds beef bones and 2 pounds veal bones, both cut in rather small pieces, in a roasting pan.
2. Strew over them 1 large carrot and 1 large onion, both peeled and cut into slices.
3. Put the pan in a hot oven (400°F) for 30 to 40 minutes or until the bones and vegetables are a good brown.
4. Transfer the bones and vegetables to a large soup kettle.
5. Add 5 quarts water.
6. Discard the fat from the pan in which the bones were browned.
7. Add some water.
8. Bring it to a boil, scraping in the brown bits clinging to the pan.
9. Turn the liquid into the soup kettle.
10. Add a handful of celery stems and tops, 1 or 2 leeks, 1 onion, 1 carrot, several sprays of parsley, 1 tablespoon salt and 6 peppercorns.
11. Add any trimmings from beef or veal, raw or cooked, that may be on hand.
12. If possible, add the carcass of a roast chicken.
13. Bring the liquid slowly to a boil, skimming until the scum ceases to rise.
14. Then simmer for at least 3 hours.
15. Remove the bones and vegetables carefully from the kettle.
16. Ladle the bouillon through cheesecloth, working carefully to avoid stirring up the stock.
17. Pour it into jars, cool as quickly as possible and store in the refrigerator.
18. It will keep for 4 or 5 days.
19. As the bouillon cools, the fat will rise to the top, discard it before using the stock for soups or sauces.
20. A fine layer of sediment may settle in the jar, and in removing the bouillon be careful not to disturb it as it will cloud the liquid.

List of ingredients required:

• 3 to 4 pounds beef bones.
• 2 Pounds veal bones.
• 1 Large carrot, peeled and sliced.
• 1 Large onion, peeled and sliced.
• Water.
• Handful of celery stems and tops.
• 1 or 2 leeks.
• 1 Onion.
• 1 Carrot.
• Several sprays of parsley.
• 1 Tablespoon salt.
• 6 Peppercorns.
• Trimmings from beef or veal, raw or cooked.
• Carcass of a roast chicken.