Side Pannel
White or Veal Stock
White or Veal Stock
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
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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