Title: White or Veal Stock
Categories: Sauces, Vegetables, Soups/stews, Meats
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