White Or Veal Stock

5 lb Veal Bones, Cut Up
10 c Cold Water
2 lg Onions, Quartered
3 lg Carrots, Scrubbed, Unpeeled, And cut Up
1 Stalk Celery, Split
3 lg Leeks, Well Washed And Split.
Several Sprigs Of Fresh Thyme
Several Sprigs Of Fresh Parsley
10 Whole Peppercorns

White stock is generally used as a base for delicately flavored sauces. This stock adds little or no color to the final sauce.

Place the bones and water in a large stock kettle. Bring to a boil and skim well. Add the remaining ingredients, turn the heat down to low, and simmer for 3 1/2 to 4 hours. Strain through a cheesecloth lined strainer and allow to cool; then skim off the fat, and chill. The cold stock will be quite gelatinous.

Yield: About 6 cups.

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