Name: Veal Stock
Yield: 2½ quarts
Ingredients: 6 whole cloves; 10 peppercorns; 4 ribs celery; 1 bay leaf; 5 pounds veal bones; 2 carrots, peeled; 1½ pounds veal shoulder; ½ teaspoon dried thyme leaves; Salt, to taste; 4 quarts water; 1 large onion, unpeeled

Preparation info

2½ quarts

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This fairly simple way to prepare veal stock may become one of your favorite New Basics for use in sauces and stews. The marrow from the veal bones gives it great flavor. For an even richer stock, return the strained stock to a simmer and reduce it further.

Ingredients

1 large onion, unpeeled
6 whole cloves
5 pounds veal bones

Method

Stud the onion with the cloves.
Place all the ingredients in a soup pot and bring to a boil, skimming off any foam that rises to the surface. Reduce the heat and simmer, uncovered, for 5 hours.
Strain the stock and let it cool to room temperature.
If you are going to use the stock right away, set it aside for 15 minutes to allow the fat to r

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

This à la carte title is available to ckbk members for a one-off payment of

$14.99

Join ckbk to get started

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of