Veal Stock Recipe

Veal stock is a rich and flavorful base for many dishes, including soups, sauces, and gravies. It is made by slowly simmering veal bones, meat, and aromatic vegetables to extract all the delicious flavors and nutrients. The history of veal stock can be traced back to classical French cuisine, where it has been a staple for centuries.

Fun fact: Veal stock is often referred to as "liquid gold" in the culinary world due to its intense flavor and versatility. It is highly valued by professional chefs for its ability to enhance the taste of various dishes.

Now, let's dive into the recipe for making veal stock using a knuckle of veal, peppercorns, and vegetables.

Ingredients:
- 1 knuckle of veal, chopped into small pieces
- 2 dozen white peppercorns
- 1 onion, peeled and stuck with 6 cloves
- A fagot of herbs (sprig of parsley, marjoram, and thyme tied up with a bay or peach leaf)
- Cold water
- 1 dessertspoonful of salt

Instructions:
1. Start by preparing the veal. Ask your butcher to chop the bones into small pieces, and cut the meat across in several places. This will help extract maximum flavor during the cooking process.

2. Place the chopped veal and bones in a clean stock pot, and cover them with cold water. The water should be enough to completely submerge the veal.

3. Slowly bring the water to a boil over medium heat. As soon as it starts boiling, add 1 dessertspoonful of salt to enhance the flavors. Be careful not to add too much salt at this stage as you can adjust the seasoning later.

4. Skim off any impurities or foam that rise to the surface using a slotted spoon. This step is important to achieve a clear and clean-tasting stock.

5. Once the stock is skimmed, draw the pot away from the fire and place it where it can boil steadily. This ensures a gentle simmer, allowing the flavors to develop slowly.

6. Add 2 dozen white peppercorns, the onion stuck with cloves, and the fagot of herbs (sprig of parsley, marjoram, and thyme tied up with a bay or peach leaf).

7. Let the veal stock simmer gently for about six hours. This long cooking time is crucial in extracting the rich flavors and nutrients from the bones and meat.

8. After six hours, carefully strain the veal stock through a fine-mesh sieve or cheesecloth to remove any solids. Press down on the solids with the back of a spoon to extract all the liquid.

9. Allow the veal stock to cool completely before using or storing. You can refrigerate it for up to a week or freeze it for several months.

Now that your veal stock is ready, you can use it as a flavorful base for a variety of dishes. It is commonly used in French cuisine, particularly in white soups and sauces. Additionally, veal stock can be enjoyed as a nutritious broth for invalids or used to make a delicious parsley butter sauce to accompany the reheated meat.

Similar recipe dishes that use veal stock as a base include veal demi-glace, which is a reduced and concentrated version of veal stock. This concentrated sauce is often used in upscale restaurants to add depth and richness to various dishes. Additionally, veal jus, a lighter sauce made from veal stock, is commonly served with roasted meats to enhance their flavors.

Experiment with veal stock in your cooking, and you'll be amazed at how it elevates the taste and complexity of your dishes. Enjoy the flavorsome journey that veal stock takes you on!