Consomme

• 4 to 5 pounds beef bones (shin, neck o knuckle)
• 2 pounds stewing beef, cubed
• 1 1/2 pounds stewing veal, cubed (or a veal knuckle bone)
• 2 pounds uncooked chicken parts (backs, necks, wings or drumsticks)
• 4 leeks
• 1 large onion, studded with 2 whole cloves
• 1 cup diced turnip
• 1 cup diced carrot
• 2 ribs celery, chopped coarse
• 1 bay leaf, crumbled
• 1 teaspoon thyme
• 1/2 teaspoon savory
• 1/4 teaspoon blade mace
• 2 teaspoons salt
• 10 whole peppercorns
• 3 1/2 to 4 quarts water (to cover barely)
• 1 pound ground lean beef
• 3 egg whites
• 1 leek, shredded
• 1 carrot, shredded
• 3 quarts stock from preceding recipe
• 1 teaspoon dried thyme

1. Preheat oven to 400 degrees.
2. Put bones and meat in large baking pan and roast for 1 1/2 to 2 hours, or until nicely browned.
3. Put vegetables and seasonings into large stockpot.
4. Add browned meat and bones.
5. Rinse baking pan several times with some of water, scraping to loosen all browning, and add rinsings and remaining water to stockpot.
6. Bring stock to boil slowly, reduce heat and simmer, covered, for 3 1/2 hours.
7. Strain broth through double cheesecloth or bouillon strainer and refrigerate overnight.
8. Residual meats, if combined with fresh vegetables in aggressively seasoned sauce -with, say, plenty of Madeira and Worchestershire sauce - will make quite good pot pies for freezing.

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Taken from cooking.nytimes.com/recipes/6568 (may not work)