Name: White Veal Stock
Ingredients: 2 lb Meaty veal knuckles; sawed into 2-inch; ; pieces; 1 lg Onion stuck with 2 cloves; 2 Leeks; halved lengthwise; ; and washed well; 1 Carrot; 1 Rib celery; halved; 1 ts Salt; A cheesecloth bag containing 4 parsley; 1/2 teaspoon dried; ; sprigs, thyme,and 1 bay; ; leaf; 1 lb Chicken giblets; (excluding the; ; livers), chopped,; ; or thechopped; ; carcass of a raw or; ; cooked chicken

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		May 1990	1	servings

INGREDIENTS

2	lb	Meaty veal knuckles; sawed into 2-inch
		; pieces
1	lg	Onion stuck with 2 cloves
2		Leeks; halved lengthwise
		; and washed well
1		Carrot
1		Rib celery; halved
1	ts	Salt
		A cheesecloth bag containing 4 parsley; 1/2 teaspoon dried
		; sprigs, thyme,and 1 bay
		; leaf
1	lb	Chicken giblets; (excluding the
		; livers), chopped,
		; or thechopped
		; carcass of a raw or
		; cooked chicken

INSTRUCTIONS

In a kettle cover the veal knuckles with 12 cups cold water, bring the
water to a boil, and skim the froth. Add 1/2 cup cold water, bring the
stock to a simmer, and skim any froth. Add the onion, the leeks, the
carrot, the celery, the salt, and the cheesecloth bag and simmer the stock,
skimming the froth, for 4 hours. Add the giblets and simmer the stock,
skimming the froth and adding boiling water if necessary to keep the
ingredients barely covered, for 2 hours more. Strain the stock through a
fine sieve set over a bowl, pressing hard on the solids, and let it cool.
Chill the stock and remove the fat. The stock keeps, covered and chilled,
for 1 week if it is brought to a boil every 2 days and then allowed to cool
to warm, uncovered, before being chilled again, and keeps, frozen, for 3
months.
Makes about 6 cups.
Gourmet May 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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