- 4 lbs of veal bones.
- 4 whole carotts with tails.
- 1 white onion cut in quarters.
- ½ a celery.
- Salt, pepper and dried thym.
Rince all the vegetables and cut roughly. In a deep cauldron, put all the veal bones and the vegetables. Fill with fresh water, spice with salt, pepper and thym and bring to high heat for 2 hours. Remove the bones and the vegetables, sift and preserve the liquid as a veal broth or veal stock.
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