Pierre Franey - Recipes - Veal Broth

Ingredients

• 3 pounds veal bones
• 16 cups water
• 1 cup coarsely chopped celery
• 1 cup coarsely chopped onion
• 1 cup coarsely chopped carrot
• 1 bay leaf
• 1 clove garlic, peeled and crushed
• 4 sprigs thyme or ½ teaspoon dried
• 6 sprigs parsley