Ingredients Jump to Instructions ↓

  1. 1/2 c Stock, veal ** OR --VEAL STOCK-- 2 tb Oil, vegetable

  2. 6 lb Bones, veal, meaty, OR -- combination of veal -- and beef bones 2 md Onions, trimmed, quartered

  3. -- don't peel 2 lg Carrots, peeled, trimmed

  4. -- coarsely chopped 2 ea Celery, stalks, trimmed,

  5. -- coarsely chopped 1 ea Leek, trimmed, halved

  6. -- lengthwise, coarsely -- chopped, (all) 4 ea Garlic, cloves, unpeeled

  7. 1 bn Parsley, stems

  8. 2 c Water, plus more as needed

  9. 2 md Tomatoes, fresh or canned,

  10. -- cored, coarsely chopped 1/2 ts Thyme, dried, or 3 ea Thyme, sprigs

  11. 2 ea Bay leaf

  12. 2 ea Cloves

  13. 3/4 ts Salt, coarse

  14. 8 ea Peppercorns

  15. 1/2 cup of the veal stock and boil it until it reduces to about 2 tablespoons and takes on the consistency of thick syrup. If you don't have Veal Stock handy, then you follow this recipe to make the stock first. Preheat oven to

  16. 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.

  17. 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add

  18. 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last

  19. 15 minutes of the simmering. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will "keep" for up to

  20. 3 days in a refrigerator, and up to

  21. 6 months in a freezer. This stock is now used to make the Glaze as noted in the beginning of these directions. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles,


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