Recipe#1027

Servings: YIELD: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

22 to 30 lb. veal bones, cracked
10 lb. veal trimmings (if available)
7 gal. water, cold
3 cups (1 lb) carrots, fresh, chopped
3 cups (1 lb) celery, fresh, chopped
3 cups (1 lb) onions, dry, chopped
3 leaves bay leaves
1 tsp. pepper, black
1/2 cup (5 oz) salt

INSTRUCTIONS

Soak the bones and trimming in cold water about 40 minutes before cooking. Place bones, beef trimmings and water in kettle. Add vegetables and seasonings. Cover and bring to a boil; reduce heat and simmer about 5 hours. Strain. Cool stock as quickly as possible. (Divide stock in two or more batches, if necessary, to hasten cooling.) Refrigerate until needed. Before using, remove layer of hardened fat from surface of stock. Reserve fat for cooking.