Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Veal Bones
6 qt Water
1 1/4 lb Carrots Sliced
3 md Onions Quartered
5 Stalks Celery Cut Into
Pieces
4 cl Garlic Halved
5 Bay Leaves Crumbled
1 lg 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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