White Or Veal Stock
5 lb Veal Bones, Cut Up 10 c Cold Water 2 lg Onions, Quartered 3 lg Carrots, Scrubbed, Unpeeled, -And Cut Up 1 Stalk Celery, Split 3 lg Leeks, Well Washed And -Split. Several Sprig...
Ingredients
- 5lbveal bones, cut up
- 10cup cold water
- 2large onions, quartered
- 3large carrots, scrubbed, unpeeled,
- 3large leeks, well washed and
Directions
- 1
5 lb Veal Bones, Cut Up 10 c Cold Water 2 lg Onions, Quartered 3 lg Carrots, Scrubbed, Unpeeled, -And Cut Up 1 Stalk Celery, Split 3 lg Leek
- 2
Several Sprigs Of Fresh -Thyme Several Sprigs Of Fresh -Parsley 10 Whole Peppercorns White stock is generally used as a base for delicately
- 3
This stock adds little or no color to the final sauce
- 4
Place the bones and water in a large stock kettle
- 5
Bring to a boil and skim well
- 6
Add the remaining ingredients, turn the heat down to low, and simmer for 3 1/2 to 4 hours
- 7
Strain through a cheesecloth lined strainer and allow to cool
- 8
then skim off the fat, and chill