White or veal stock

Yield: 6 Servings

Ingredients:

5 lb Veal Bones Cut Up
10 c Cold Water
2 lg Onions Quartered
3 lg Carrots

Instructions:

Scrubbed Unpeeled -And Cut Up 1 Stalk Celery Split 3 lg Leeks Well Washed And -Split. Several Sprigs Of Fresh -Thyme Several Sprigs Of Fresh -Parsley 10 Whole Peppercorns White stock is generally used as a base for delicately flavored sauces. This stock adds little or no color to the final sauce. Place the bones and water in a large stock kettle. Bring to a boil and skim well. Add the remaining ingredients turn the heat down to low and simmer for 3 1/2 to 4 hours. Strain through a cheesecloth lined strainer and allow to cool; then skim off the fat and chill. The cold stock will be quite gelatinous. Yield: About 6 cups. From The Complete Book Of Sauces by Sallie Y. Williams