Veal, Lamb, or Pork Stock

Preparation info

  • Make about

    three quarts

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Ingredients

For Veal, Lamb, or Pork Stock

  • 3 lb. meaty veal, lamb, or pork bones, depending on which you are making, fat trimmed

Method

For the Beef, Veal, Lamb, or Pork Stock

Heat a heavy kettle or stockpot over medium heat. Add the meat and bones of whichever meat you are using and cook until well browned all over, turning them now and then. (For the beef stock, add the carrots after the meat begins to brown.) Then add 2 gallons of water to the pot, plus all of the stock seasonings. Bring