Anne Willan

White Veal Stock

Preparation info
  • Makes

    2-3 qt

    stock
    • Difficulty

      Easy

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About

Ingredients

  • 4-5 lb/1.8-2.3 kg veal bones, cracked by the butcher or cut in pieces
  • 2 onions,

Method

  1. Blanch the bones by bringing them to a boil in enough water to cover, then simmer for 5 minutes. Drain and rinse.
  2. Put the bones and vegetables in a stockpot. Add the bouquet garni, peppercorns, garlic and water. Bring slowly to a boil, skimming often. Simmer for 4-5 hours, skimming occasionally.
  3. Strain and taste the stock. If the flavor is not strong