Name: Rich Veal Stock
Yield: Makes about 4 pints (2 litres)
Ingredients: 8 large tomatoes, skinned, deseeded and chopped; 1 large bouquet garni of fresh herbs; 1 head garlic; Salt; 1 bouquet garni, bound with 1 small leek and 1 stick celery; 8 oz (250 g) carrots, chopped; 1 large celery stalk, chopped; 2 cloves garlic; 8 oz (250 g) mushrooms, chopped; 4 oz (125 g) onions, chopped; 4 carrots; 14 fl oz (415 ml) dry white wine; 2 medium onions, each stuck with 1 clove; 7 pints (4 litres)water; 4 lb (2 kg) veal bones; 2 calf’s feet, halved

Preparation info

Makes about
4 pints

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Ingredients

4 lb (2 kg) veal bones
2 calf’s feet, halved

Method

First of all, brown the veal bones and feet in the oven at gas mark 6, 400°F (200°C), turning from time to time. Transfer to a big saucepan and then put all the chopped vegetables into the roasting tin in which you have cooked the bones.

Set the tin over a medium heat and lightly cook the carrots, mushrooms, onions, celery and garlic until they soften, but don’t let them brown. Tip in t

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Rich Veal Stock

Ingredients

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