White Or Veal Stock Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
5 lbs: Veal Bones, Cut Up
10 cup: Cold Water,
2 large: Onions, Quartered
3 large: Carrots, Scrubbed, Unpeeled, And
Cut Up,
1 Stalk: Celery, Split
3 large: Leeks, Well Washed And Split.
Several Sprigs Of Fresh Thyme,
Several Sprigs Of Fresh Parsley,
10: Whole Peppercorns,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp