White Veal Stock

• 4.5 kilograms veal bones, necks, and backs
• 1 calf’s foot, split
• 9.5

Rinse the bones in cold water and put the bones and calf’s foot in a 15-liter stockpot. Fill the pot with cold water, adding at least twice as much water as you have bones. Slowly bring the water to a simmer; this coagulates the blood proteins and brings other impurities to the surface. This may take from 1 to 1½ hours. Move the bones around from time to time as the water comes to a simmer, but