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.
More Beef Recipes |
Beef Cuts
|
General Beef Preparations
| More
Fijian Recipes
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
Click here
to go to the chart.
Why not print it off for future reference.
Convert all recipes written in metric or imperial quickly and easily. Metric/imperial users can do the same but the other way round - from
cups to grams or ounces.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.
|