Basic White Stock (Beef or Veal)

Procedure

1. Review instructions for stock preparation.
2. If beef or veal bones are whole, cut into pieces 3–4 in. (8–10 cm) long with a meat saw. Rinse bones in cold water.
3. Blanch the bones: Place in a stockpot, cover with cold water, and bring to a boil. Drain and rinse.

4. Place the bo