*  Exported from  MasterCook  *

                             Brown Veal Stock

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups/Stews                      Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        Veal Bones
   6      quarts        Water
   1 1/4  pounds        Carrots Sliced
   3      medium        Onions Quartered
   5                    Stalks Celery Cut Into
                        Pieces
  40      milliliters   Garlic Halved
   5                    Bay Leaves Crumbled
   1      large         Bunch Fresh Parsley

Place Veal Bones in A Shallow Roasting Pan.
  Bake At 450 F. For 45Minutes OR Until Bones Are Well Browned, 
Turning Occasionally. Combine Browned Bones & Water in A 14 Quart Stockpot
. Cover; Cook Over Medium Low Heat For 1 1/2 Hours.  Uncover & Simmer 4 Hours,
 Skimming Surface Frequently With Metal Spoon To Remove Scum.
  Add Carrots, Onions, Celery, Garlic & Bay Leaves;
 Arrange Parsley On Top. Reduce Heat To Low. Cook, Uncovered 6 Hours.
  Remove From Heat & Cool. Strain Stock Through A Paper Towel Lined Sieve
 Into A Large Bowl. Discard Bones & Vegetables. Cover & Chill Stock.
Skim Solidified Fat From Stock & Discard. (Fat 0. Chol. O.)

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