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Basic Veal Stock
Grundrezept fer Kalbsfleeschbrieh
Preparation info
2 quarts
- Difficulty
Easy
Appears in
Published 1993
During the latter part of the nineteenth century, Meadville, Pennsylvania, became a center of regional cookery. Many of the best Pennsylvania German recipes preserved from that period come from the Meadville Cooking School. This is one of them.
Ingredients
2 pounds 1 kg 1 cup 100
Method
Put the veal bones in 3 quarts (3 liters) of water in a deep saucepan and gradually bring to a simmer over medium heat. Cook gently for 1 hour, skimming frequently. Add the remaining ingredients and cook another 2 hours. Strain the stock and discard the bones and vegetables. Reserve the meat for soups or the Veal and Oyster Gumbis. Measure the stock. If there
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