Veal Stock

Preparation info

  • 3 quarts

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 large veal knuckle (3 to 4 pounds)
  • pounds veal, cut into pieces
  • 1 tablespoon salt
  • 6 peppercorns
  • 1 large onion, studded with 4 cloves
  • 1 carrot, washed and trimmed
  • 1 celery rib with leaves
  • 3 parsley sprigs
  • 1 large bay leaf


    1. Put the veal knuckle in boiling water, cook for five minutes, and drain well.

    2. Place the bone and meat in a large kettle. Add five quarts cold water and bring to a boil. Reduce the heat. Skim to remove foam and fat and continue to simmer and skim until foam ceases to rise.

    3. Add remaining ingredients, cover loosely, and simmer gently for about three hours.

    4. Lift the bones and meat from the liquid. (The meat may be used for hash.) Strain the liquid through a double thickness of cheesecloth.

    5. Cool the stock and chill it. Remove the layer of fat from the surface before using the stock in recipes.

    Part of