| 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)
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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