• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

White or Veal Stock

  • Recipe Submitted by on

Category: Meat, Sauces, Vegetables

 Ingredients List

  • 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


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

Yield: About 6 cups.

From The Complete Book Of Sauces by Sallie Y. Williams

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