VEAL STOCK

This indispensable stock can be reduce by 3quarters  to give a rich meat glaze.

INGREDIENTS                                                                                                                                                                                                                                                                                                                                                                                                                                      

3KG/6LB 10OZ of coarsely chop veal bones.

1 pig trotter split lengthways.

300grams/11oz of carrots.  roughly, chopped.

150grams/5 oz of onions peeled and roughly, chopped.

2 celery stalks, roughly chopped.

10 ripe tomatoes, quartered

200grams/7oz mushrooms, chopped.

4 unpeeled garlic cloves

700ml/1 Pint of dry white wine.

1 large bouquet garni tied with 8 tarragon stalks.

                  METHOD

1. Preheat the oven to 220c/425F/Gas mark 7.

2 Place the coarsely chopped veal bones in a roasting tray with the pig’s trotter.

3 Place in the oven, turning the bones until lightly browned.

4 Transfer them to a large saucepan and cover with water. Quickly bring to simmering point.

5 Pour off the fat from the roasting tray.

6 Put all the vegetables [BUT NOT THE TOMATOES] and garlic into the roasting tray, return to the oven and cook, stirring occasionally, until the vegetables are pale golden.

8 Deglaze the roasting tray with the wine ,scraping up the crusty juices from the bottom .

9 Pour the contents of the roasting pan into the saucepan and add the quartered tomatoes and bouquet garni.

10 Bring the stock to a slow simmer and cook gently for 4-5hrs.

11 Skimming the scum and grease from the surface, particularly in the early stages. Top up with water if necessary.

12 Strain the stock through a sieve  into a clean saucepan and reduce to 2-3 litres/ 3-5pints ,depending on the strength of the stock you require, skimming the surface as necessary.

13 Pass through a muslin-lined sieve into a bowl and leave, in a cold place until completely cooled ,then refrigerate, this stock can be frozen as  well, and will keep in the fridge for up to 10days