White veal stock

Rinse the bones, and place in the stockpot. Cover with water and bring slowly to a boil. Skim off any scum that forms. Continue to simmer the stock for 5 hours.

Add the mirepoix and sachet and continue to simmer for 1-2 more hours. Strain through a china cap lined with cheesecloth, then cool the stock properly in an ice-water bath. Refrigerate and skim off the fat that rises to the top.

Brown veal stock

Use the same procedure as above, except first brown the bones in a 400F oven for 30 minutes. Paint the bones with tomato paste thinned with a little water, and brown for another 30 minutes. Drain the fat from the roasting pan and reserve. Deglaze the pan with water and add to stockpot.

Bring slowly to a boil, and reduce heat; simmer for 5-6 hours. In the meantime, toss the mirepoix with the fat and brown in the oven. After 5-6 hours simmering time, add the browned mirepoix and 4-6 ounces tomato paste to the stockpot, and the sachet. Simmer for an additional 1-2 hours. Strain, cool and store properly.


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Chuck Taggart   (e-mail chuck)