Title: White or Veal Stock
Categories: Sauce Vegetable Soup Veal
Yield: 6 Servings

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

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