Veal Broth

Name: Veal Broth
Total time: 6 h
Yield: 2 cups
Cuisine: british
Ingredients: 4 1/2 pounds veal bones; 2 ribs celery, coarsely chopped, about 2 cups; 1 carrot, trimmed, scraped and coarsely chopped, about 1 1/2 cups; 2 onions, coarsely chopped, about 2 cups; 2 sprigs fresh parsley; 3 whole cloves; 1/4 teaspoon ground cloves; 2 bay leaves; 1/4 teaspoon sage; 12 peppercorns; 2 quarts water; Salt to taste, if desired

By Craig Claiborne

Total Time: 6 hours
Rating: (0)
Comments: Read comments

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Ingredients

Yield:2 cups

4½pounds veal bones
2ribs celery, coarsely chopped, about 2 cups
1carrot, trimmed, scraped and coarsely chopped, about 1½ cups
2onions, coarsely chopped, about 2 cups
2sprigs fresh parsley
3whole cloves
¼teaspoon ground cloves
2bay leaves
¼teaspoon sage
12peppercorns
2quarts water
Salt to taste, if desired

Ingredient Substitution Guide

Preparation

Step 1
Combine all ingredients in a kettle and cook three to six hours or until the liquid is reduced to about three cups.
Step 2
Line a sieve with cheesecloth and strain the stock. Carefully skim or pour off all trace of fat. Cook the clear broth until reduced to two cups.