White Veal Stock

 

3 LITRES

 

Ingredients

Veal bones                                                          2 kg

Water                                                                   5 ltr

Onion (studded with cloves)                               100 g

Carrots                                                                100 g

Leeks                                                                   50 g

Celery                                                                  50 g

Bouquet garni                                                     1 small

 

Method

  1. Saw the bones into 10 cm lengths and place them in a saucepan.
  2. Cover with cold water, bring to the boil, skim.  Simmer for 4 hours.
  3. Add the peeled whole vegetables and bouquet garni and allow to simmer for a further 2 hours.
  4. Skim, strain and use as required.

 

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