Veal Stock — Robert St. John

Ingredients

• 4 pounds veal bones
• 1 gallon cold water
• 1 pound yellow onion, cut into large pieces
• 3/4 pound carrots, peeled and cut into large pieces
• 1/2 pound celery, cleaned and cut into large pieces
• 3 bay leaves
• 1/2 bunch fresh parsley
• 4–6 sprigs of fresh thyme
• 3 peeled garlic cloves, smashed
• 1/2 tablespoon cracked black peppercorns