| 1 |
veal bones |
20
kg
|
| 2 |
carrots mirepoix |
3
kg
|
| 3 |
onions mirepoix |
3
kg
|
| 4 |
celery mirepoix |
4
|
| 5 |
leeks mirepoix |
4
|
| 6 |
tomatoes ripe |
2
kg
|
| 7 |
mushroom trimmings |
1
kg
|
| 8 |
bouquet garni |
2
large
|
| 9 |
whole black pepper |
20
g
|
Roast bones in hot oven to a good colour, Drain off any fat into a container and place in fridge to be used next week for dripping, place bones in stockpot, Deglaze pan with water, add this to pot and fill with cold water, bring to boil, reduce to a simmer.
Roast vegetables in hot oven to a good colour, deglaze pan with water and add to pot.
Add rest of flavouring ingredients and Simmer very gently for 6 hours, skimming frequently.
Strain, cool rapidly and use as required.