Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

From The Complete Book Of Sauces by Sallie Y. Williams

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