Julee Rosso, Sheila Lukins

Veal Stock

Preparation info

  • 2½ quarts

    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
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

  1. Stud the onion with the cloves.
  2. 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.
  3. Strain the stock and let it cool to room temperature.
  4. If you are going to use the stock right away, set it aside for 15 minutes to allow the fat to r