Brown veal stock
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Brown veal stock
  Veal    Stock    Soups  
Last updated 6/12/2012 1:00:47 AM. Recipe ID 24004. Report a problem with this recipe.
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      Title: Brown veal stock
 Categories: Soups
      Yield: 1 servings
 
      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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Recipe ID 24004 (Apr 03, 2005)

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