2 Ordinary White Stock

Nutritive Ingredients

• 10 kg (22 lb) shin of veal, veal trimmings and veal bones
• 4

Preparation

Bone out the shin and chop the bones very small; tie the meat. Place all the bones and meat into a stockpot, cover with the water and add the salt. Bring to the boil. Skim carefully and add the vegetables and flavouring. Allow to simmer very gently and evenly for 3 hours. Pass through a strainer and reserve for use.