Rate this recipe
By Craig Claiborne
Put the veal knuckle in boiling water, cook for five minutes, and drain well.
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.
Add remaining ingredients, cover loosely, and simmer gently for about three hours.
Lift the bones and meat from the liquid. (The meat may be used for hash.) Strain the liquid through a double thickness of cheesecloth.
Cool the stock and chill it. Remove the layer of fat from the surface before using the stock in recipes.
© 1966 Craig Claiborne estate. All rights reserved.