Veal Stock

• 4.5 kilograms veal bones, necks, and backs
• 1 calf’s foot, split
• 23

Rinse the bones in cold water and put the bones and calf’s foot in a stockpot with at least a 19-liter capacity. Fill the pot with cold water, adding twice as much water as you have bones. Slowly bring to a simmer; this coagulates the blood proteins and brings other impurities to the surface. Move the bones around from time to time as the water comes to a simmer, but do not stir, as this would