Veal stock

Name: Veal stock
Yield: Makes 3 litres
Ingredients: 3 kg veal bones, cut into 10cm lengths; 1 kg mixed onion, carrot and celery, roughly chopped; 1 kg mixed onion, carrot and celery, roughly chopped; 1 kg mixed onion, carrot and celery, roughly chopped

Preparation info

Makes
3
litres

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

Veal stock can be used for veal demi-glace or as the base for either a soup or a lamb or game sauce.

Ingredients

3 kg veal bones, cut into 10cm lengths
1 kg mixed onion, carrot and celery, roughly chopped

Stock
Gluten-free

Method

Roast the veal bones until lightly browned. Lift into a clean pot and add enough water - 5 litres approximately - to cover.
Pour off any fat from the roasting tray and then add a little water to de-glaze the base of the hot tray. Add this to the pot, then bring to the boil. Skim off the foam that rises to the surface.
Add the chopped mixed vegetables