How To Make Veal Stock

The butcher should chop the bones very small. Cut the meat across in several places, lay it in a very clean stock pot, cover well with cold water, and bring to the boil slowly; put in a teaspoonful of salt, and skim very carefully.

Draw away from the fire, place it where it will boil steadily, put in 2 dozen white peppercorns, one onion stuck with six cloves, and a fagot of herbs. This is made with a sprig each of parsley, marjoram, and thyme, tied up with a bay or peach leaf; boil steadily for six hours, and strain off.

This is the foundation for the best white soups and sauces; it is also a very nutritious broth. The meat can be made hot again in about a cup of the stock and served with parsley butter sauce.

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