5 lb Veal Bones, Cut Up

10 c Cold Water

2 lg Onions, Quartered

3 lg Carrots, Scrubbed, Unpeeled,

-And Cut Up 1 Stalk Celery, Split

3 lg Leeks, Well Washed And

-Split. Several Sprigs Of Fresh -Thyme Several Sprigs Of Fresh -Parsley 10 Whole Peppercorns

White stock is generally used as a base for delicately flavored sauces. This stock adds little or no color to the final sauce. Place the bones and water in a large stock kettle. Bring to a boil and skim well. Add the remaining ingredients, turn the heat down to low, and simmer for 3 1/2 to 4 hours. Strain through a cheesecloth lined strainer and allow to cool; then skim off the fat, and chill. The cold stock will be quite gelatinous. Yield: About 6 cups. From The Complete Book Of Sauces by Sallie Y. Williams