White Veal Stock
Back to Allemande-Style Veal SauceCooking
Step 1 of 4
1 of 4
Cover bones with additional cold water, bring to a boil for 3 minutes, then drain and rinse away scum; clean the pot.
Suggested from the step’s words, “3 minutes”.
Set your own timer
Swipe, or use the arrow keys
What you are cooking with
- 2.5 kg Veal bones, chopped by the butcher
- 200 g Onion
- 200 g Carrot
- 150 g Leek
- 150 g Celery
- 10 g Thyme
- 2 Bay leaves
- 5 L Cold water