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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

I wish I saw more of this understanding of God’s grace among people who profess to be God’s children – the forbearance, love, mercy, gentleness, forgiveness, the humility, the ability overlook sin if appropriate and the absence of legalism, haughtiness and self-righteous spirits. I’m tired of the condemning remarks, the fight to win attitudes, the always expecting my way pursuits and grace-less relationships that are too frequently seen in Christian marriages. No wonder a young girl in a church once prayed, “Lord, make the bad people good and make the good people friendly.”

Randy Smith

White Or Veal Stock

January 30, 2023

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

INGREDIENTS

5	lb	Veal Bones, Cut Up
10	c	Cold Water
2		Onions, Quartered
3		Carrots, Scrubbed Unpeeled
		And
		Cut Up
1		Stalk Celery, Split
3		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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 39 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: 33.9mg Potassium: 226.7mg Carbohydrates: 9g Fiber: 2.2g Sugar: 4.1g Protein: 1.1g