1. Place 1 pound veal knuckle in a large soup kettle.
2. Add 1 1/2 pounds lean brisket.
3. Add 1 beef knuckle.
4. Add 4 chicken feet, cleaned and skinned.
5. Add 2 leeks.
6. Add 1 large onion stuck with 2 cloves.
7. Add 2 stalks of celery with the leaves.
8. Add 3 sprigs  parsley.
9. Add 6 peppercorns.
10. Add 3 quarts cold water.
11. Bring slowly to a boil.
12. Remove the scum as it accumulates on the surface.
13. Simmer gently for 1 hour.
14. Add 2 teaspoons salt.
15. Continue to simmer for another hour or until the meat is tender.
16. Correct the seasoning.
17. Strain the broth through a fine sieve.
18. Cool, remove the fat and reheat or store in the refrigerator for later use.

List of ingredients required:

• 1 pound veal knuckle.
• 1 1/2 pounds lean brisket.
• 1 beef knuckle.
• 4 chicken feet, cleaned and skinned.
• 2 leeks.
• 1 large onion.
• 2 cloves.
• 2 stalks celery with the leaves.
• 3 sprigs parsley.
• 6 peppercorns.
• 3 quarts cold water.
• 2 teaspoons salt.