Categories: Sauces, Vegetables, Soups/stews, Veal 
      Yield: 6 servings 
  
      5 lb Veal Bones, Cut Up                  3 lg Leeks, Well Washed And 
     10 c  Cold Water                               -Split. 
      2 lg Onions, Quartered                        Several Sprigs Of Fresh 
      3 lg Carrots, Scrubbed, Unpeeled,             -Thyme 
           -And                                     Several Sprigs Of Fresh 
           Cut Up                                   -Parsley 
      1    Stalk Celery, Split                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