Title: Brown Veal Stock
Categories: Soup Veal
Yield: 1 Servings
| 5 | lb | Veal Bones |
| 6 | qt | Water |
| 1 1/4 | lb | Carrots Sliced |
| 3 | md | Onions Quartered |
| 5 | | Stalks Celery Cut Into |
| | | Pieces |
| 4 | cl | Garlic Halved |
| 5 | | Bay Leaves Crumbled |
| 1 | lg | Bunch Fresh Parsley |
Place Veal Bones in A Shallow Roasting Pan. Bake At 450 F. For 45Minutes
OR Until Bones Are Well Browned, Turning Occasionally. Combine Browned
Bones & Water in A 14 Quart Stockpot. Cover; Cook Over Medium Low Heat For
1 1/2 Hours. Uncover & Simmer 4 Hours, Skimming Surface Frequently With
Metal Spoon To Remove Scum. Add Carrots, Onions, Celery, Garlic & Bay
Leaves; Arrange Parsley On Top. Reduce Heat To Low. Cook, Uncovered 6
Hours. Remove From Heat & Cool. Strain Stock Through A Paper Towel Lined
Sieve Into A Large Bowl. Discard Bones & Vegetables. Cover & Chill Stock.
Skim Solidified Fat From Stock & Discard. (Fat 0. Chol. O.)