Brown Veal Stock






Veal bones                                                          2 kg

Water                                                                   5 ltr

Carrots                                                                100 g

Onions                                                                100 g

Leek                                                                    50 g

Celery                                                                  50 g

Bouquet garni                                                     1 small

Peppercorns (black)                                            10

Oil                                                                       25 g




  1. Saw the bones into 10 cm lengths and brown in a hot oven.
  2. Place them in a saucepan and cover with the water.
  3. Bring to the boil and skim, simmer for 2 hours.
  4. Peel the carrots and onions and cut them into large dice.  Brown them in a frying pan and add to the stock..
  5. Add the remainder of the ingredients and simmer for a further 4 hours.
  6. Skim, strain and use as required.