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
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