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Veal Stock for 100


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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.




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