White Or Veal Stock Recipe

Step 1

White stock is generally used as a base for delicately flavored sauces. This stock adds little or no color to the final sauce.

Step 2

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.

Step 3

Yield: About 6 cups.

From The Complete Book Of Sauces by Sallie Y. Williams

Things You'll Need

  • 5lb Veal Bones, Cut Up
  • 10c Cold Water
  • 2lg Onions, Quartered
  • 3lg Carrots, Scrubbed, Unpeeled, and Cut Up
  • 1 Stalk Celery, Split
  • 3lg Leeks, Well Washed And Split.
  • Several Sprigs Of Fresh Thyme
  • Several Sprigs Of Fresh Parsley
  • 10 Whole Peppercorns

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