White or veal stock
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Veal Bones, Cut Up |
| 10 | cups | Cold Water |
| 2 | larges | Onions, Quartered |
| 3 | larges | Carrots, Scrubbed, Unpeeled, And |
| Cut Up | ||
| 1 | Stalk Celery, Split | |
| 3 | larges | Leeks, Well Washed And Split. |
| Several Sprigs Of Fresh Thyme | ||
| Several Sprigs Of Fresh Parsley | ||
| 10 | Whole Peppercorns | |
Directions
White stock is generally used as a base for delicately flavored sauces. This stock adds little or no color to the final sauce.
Place the bones and water in a large stock kettle. Bring to a boil and skim well. Add the remaining ingredients, turn the heat down to low, and simmer for 3½ to 4 hours. Strain through a cheesecloth lined strainer and allow to cool; then skim off the fat, and chill.
The cold stock will be quite gelatinous.
Yield: About 6 cups.
From The Complete Book Of Sauces by Sallie Y. Williams