270 Stock for Ordinary Aspic Jelly

Ingredients

Nutritive Ingredients

  • 2 kg ( lbs) knuckle and shin of veal
  • kg ( lbs) veal bones, chopped small
  • kg ( lbs) round piece of shank of beef

Gelatinous Ingredients

  • 3 calf’s feet, blanched and boned
  • 250 g (9 oz) fresh pork rind

Flavouring Ingredients

  • 200 g (7 oz) carrot
  • 200 g (7 oz) onion
  • 50 g (2 oz) leek
  • 50 g (2 oz) celery
  • 1 large Bouquet garni

Liquid

  • litres (1 gal 7 pt or 2 U.S. gal 3 U.S. pt) water

Method

These meats and bones must be lightly coloured in the oven.

Proceed in exactly the same way as for Brown Stock but the colour should be less pronounced.

Cook 6 hours
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