| 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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