Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
22 to 30 lb. veal bones, cracked
10 lb. veal trimmings (if available)
7 gallon 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 teaspoon pepper, black
1/2 cup (5 oz) salt
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.