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Veal Stock
Veal Stock
Portions ‐10 x 100ml
Cost ‐ £1.96
Prep ‐ 15 m / 8 h
Cook ‐ 8 h
-
Portions ‐ 10 x 100ml
-
Recipe Cost ‐ £1.96
-
Portion Cost ‐ £0.20
-
Prep ‐ 15 m / 8 h
-
Cook ‐ 8 h
Ingredients
- 1single Bouquet Garni, Single
Method
- Chop the bones and brown well on all sides by placing in a roasting tin in the oven.
- Drain off any fat and place the bones in a stockpot.
- Brown any sediment that may be in the bottom of the tray,
- Deglace (swill out) with 1/2 liter of boiling water, simmer for a few minutes and add to the bones.
- Add 1/2 the cold water and bouquet garni, bring to the boil and skim.
- Wash, peel and roughly cut the vegetables.
- Fry in a little fat until brown, strain and add to the bones.
- Simmer for 6 -8 hours.
- Add the rest of water half way though skim and strain through a chinois and fine muslin.
Nutritional Information
Values expressed per 100g
| No nutritional info available |
Dietary Information
No dietary info available
Comments
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