Basic Beef Stock from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• 1 pound beef knuckle
• 1 pound veal knuckle
• salt and freshly ground black pepper
• 3 quarts water
• 2 carrots, coarsely chopped
• 2 stalks celery, tops included
• 1 large onion stuck with 2 cloves
• 2 leeks (white parts only)
• 4 tablespoons beef, veal or pork dripping
• 2 pounds lean beef
• 2 chicken feet (optional)
• 4 sprigs parsley
• 1 fat clove garlic