White Veal Stock

• 10 pounds veal bones, necks, and backs
• 1 calf’s foot, split (optional)

Rinse the veal bones in cold water and place the bones and calf’s foot, if using, in a 16-quart stockpot. Add enough cold water to come three quarters of the way up the sides of the pot; there should be at least twice as much water as there are bones. Slowly bring the water to a simmer; this may take 1 to 1½ hours. As the liquid is being brought to a simmer, move the bones around from time to t