Veal Broth

Name: Veal Broth
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

12 ingredients

4 steps

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

Directions

1

Combine all ingredients in a kettle and cook three to six hours or until the liquid is reduced to about three cups.
2

Line a sieve with cheesecloth and strain the stock.
3

Carefully skim or pour off all trace of fat.
4

Cook the clear broth until reduced to two cups.