Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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