2 Ordinary White Stock

Preparation info
  • To make

    10 litres

    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


Nutritive Ingredients

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



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.