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Recipe Categories : | French
| Stocks | Veal
| MAIN INDEX |
Serves : Makes about 1.75 litres (7 cups)
Ingredients :
- 1 kg (2 lb) stewing veal
- 1 - 1.5 kg (2-3 lb) veal bones, in small pieces, optional
- 2 large onions, quartered
- 1 large carrot
- 2 celery sticks
- 1 large bouquet
garni
- 1 bay leaf
- 8 peppercorns
- 2 cloves
- ½ head of garlic cloves, unpeeled
- 2.25 litres (10 cups) water
- salt
Preparation and Cooking Instructions :
- Place the veal and bones, if using, in a large saucepan, cover with
cold water and bring to the boil. Drain and rinse out the pan. Return
the veal and bones to the pan, add the remaining ingredients, with salt
to taste, and bring to the boil. Skim the surface, cover and simmer
for 3-4 hours, skimming occasionally.
- Cool slightly, then strain. Taste, and if a more concentrated flavor
is required, boil until the stock is slightly reduced. Cool quickly,
then skim any fat from the surface.
- Store, covered, in the refrigerator for up to 3 days, or in the freezer
for up to 3 months. Use as required.
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