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Veal Stock HT MC 180mins Hot Veal Main Course Sauce Gravy Dairy Gluten Wheat Free Eggless Ingredients: 1.5kg/3lb Veal Bones (incl. knuckle) 1 large Onion, skin on and halved 1 Carrot 1 Leek thickly sliced 1 Stick Celery, thickly sliced 3 sprigs Fresh parsley 3 Sprigs Fresh Lovage 1 tbsp Salt 450g/1lb Pie Veal Instructions 1. Put the veal bones in a deep pan and cover generously with cold water. Bring slowly to the boil, skimming off the scum that rises to the surface. When no more forms, add the halved onion, the cleaned and sliced carrot, leek and celery, salt and herbs. Simmer, partially covered, for 2 hours.
2. Cut the pie veal into chunks and add it to the pan. After simmering for another hour, take out the veal and use it for another dish. Strain the stock and leave to cool. The next day it will have set to a firm jelly which can be used as aspic, with added flavourings. Remove all fat from the surface before using.
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