Classified as a white stock, Veal Stock is an essential part of many classic recipes. Make the stock the day before it is needed, so that it may be chilled, the fat removed and the stock reheated as required.
2 lb. veal bones, cut into
1 lb. knuckle of veal, cut into
2 onions, sliced
1 small turnip, peeled and chopped
4 carrots, scraped and chopped
4 oz. button mushrooms, sliced or
4 oz. mushroom stalks, chopped large bouquet garni, consisting of 8 parsley sprigs, 2 thyme sprays and 2 bay leaves tied together
2 fresh marjoram sprays
8 peppercorns, crushed
1 strip lemon rind
5 pints water
Place all the ingredients in a large saucepan and bring the liquid to the boil over moderately low heat. This will take about 10 to 15 minutes. Cover the pan, reduce the heat to low and simmer the stock for 3 hours.
Remove the lid, increase the heat to moderately high and boil the stock for 15 to 20 minutes or until it has reduced by one-third of its original quantity. Remove the pan from the heat. Pour the stock through a strainer into a large mixing bowl. Discard the contents of the strainer.
Set the bowl aside to cool. Chill the stock in the refrigerator for at least 3 hours or until the fat has risen to the sur-face and set.
Remove the bowl from the refrigerator. Remove and discard the fat and rc-hcat the stock as required.