How to make Brown Veal Broth

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Published 2007

Brown the veal bones with carrots, onions, and celery in a roasting pan in a 500°F. oven. Use 1 onion and 1 carrot for each 10 pounds of bones.
When the bones and vegetables are well browned, transfer them to a tall, narrow pot. Deglaze the roasting pan and add browned juices to the pot. Proceed as for white veal broth.

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