Name: White or Veal Stock
Ingredients: 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 Sprigs Of Fresh Thyme; Several Sprigs Of Fresh Parsley; 10 Whole Peppercorns

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Sauces, Vegetables, Soups/stews, Meats	6	Servings

INGREDIENTS

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 Sprigs Of Fresh Thyme
		Several Sprigs Of Fresh Parsley
10		Whole Peppercorns

INSTRUCTIONS

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 3 1/2 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

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