Name: Veal Stock
Cook time: 300 min
Total time: 300 min
Yield: 4 servings
Cuisine: French
Ingredients: 10 LB BEEF - BONES (for Stock); 10 LB VEAL BONES (CUT) (for Stock); 4 LB BACON (for Stock render for 1 qt of fat); 1 LB ONIONS - YELLOW (for Stock); 1 LB CARROTS (for Stock); 0.25 EA CELERY (for Stock); 4 OZ GARLIC - FRESH PEELED (for Stock); 0.25 OZ BAY LEAVES (for Stock); 0.25 OZ PEPPER - BLACK WHOLE (for Stock); 0.5 OZ PEPPER - WHITE GROUND (for Stock); 3 OZ SALT (for Stock); 4 BTL HOUSE WINE WHITE (for Stock); 5 QT Water (for Stock)

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Veal Stock — Formulation & Method | CuliNect