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Veal Stock      HT   MC  180mins


Hot  Veal  Main Course  Sauce  Gravy  Dairy Gluten Wheat Free  Eggless   



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




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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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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