A white stock usually used for making clear soups or white cream sauces. Make sure to keep the stock boiling slowly and all ingredients completely covered by the liquid.

To prepare the veal stock, place the bones in a large stockpot and cover with the cold water. Bring to a boil. Reduce the heat and skim the fat from the surface. Add vegetables and herbs. Partially cover and allow mixture to simmer for 3 hours. Add water if necessary during the cooking process. Continue to skim fat as necessary.

Strain through a fine sieve, cool and refrigerate.

Note:The liquid must completely cover the ingredients at all times.

About stocks: One of the most important cooking fundamentals is the creation of stocks and sauces. These stock recipes will give you a solid foundation of knowledge and skills in this critical segment of the culinary arts.

A stock is a flavored liquid base for making a sauce, stew, or braised dish. A white stock (fond blanc) is prepared by placing the ingredients directly into the cooking liquid; in a brown stock (fond brun) the ingredients are first browned in the oven. Sauces made from a white stock are named white sauces; all sauces made with a brown stock are called brown sauces.