Coarsely chop the beef and veal knuckles or use whole. Brown them in the oven. Place in a large stock pot with lean beef, leeks, onion, celery, garlic, carrots, and parsely. Cover with 4 quarts water and bring to a boil, removing the scum as it accumulates on the surface. Simmer gently for 1 hour, add salt and pepper to taste, simmer for another hour or until the beef is tender. Correct the seasoning, strain through a fine sieve. Cool, remove fat from surface, use or store in refrigerator.{$7e}(Original recipe for 4)
