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White Veal Stock
White Veal Stock is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic white (not browned) stock made from veal, meat trimmings, rabbits, bacon and chicken with vegetables that's boiled down to reduce and used as a base in other recipes. The full recipe is presented here and I hope you enjoy this classic British version of: White Veal Stock.
prep time
20 minutes
cook time
240 minutes
Total Time:
260 minutes
Makes:
2l
Rating: 
Tags : Sauce RecipesSpice RecipesPork RecipesChicken RecipesGame RecipesVegetable RecipesBritish Recipes
This is a classic recipe for a Victorian version of White Veal Stock that's derived from the chef, Charles Elmé Francatelli' 1861 volume,
The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 2.—WHITE VEAL STOCK.
Break up a knuckle of veal and place it in a five-gallon stewpan, with any trimmings of meat you hay have, a couple of rabbits from which you have removed the fillets for and entrée, and also an old hen — the fillets of which may serve for force-meat; to these add about a pound of lean bacon or ham; fill up with water, boil and skim the stock well, garnish with four carrots, two turnips, two heads of celery, and a handful of parsley tied up with a bay-leaf and a good sprig of thyme, a handful of mushrooms, a blade of mace, six cloves, twelve peppercorns, and two ounces of salt: allow your stock to boil very gently by the side of a slow fire for about four hours, skimming it occasionally; and then strain it off into clean pans for use as occasion requires.
Modern Redaction
Ingredients:
1 knuckle of veal, broken into pieces
200g meat trimmings (if available)
2 rabbits (remove the saddle)
1 old hen, prepared for cooking
450g lean bacon (or ham)
4 carrots, quartered
2 turnips, peeled and quartered
2 heads of celery, halved
1 bunch of
parsley
1
bayleaf
1 generous sprig of thyme
60g mushrooms
1 blade of
mace
6
cloves
12
black peppercorns
3 tbsp salt
Method:
Place the veal knuckle and meat in a 25l stewpan then add the rabbits and the chicken. Now add the bacon and fill the pan with water. Bring the mixture to a boil and skim the surface thoroughly.
Add the vegetables and the parsley, tied in a bunch with the bayleaf then add the thyme, mushrooms, mace, cloves, peppercorns and salt. Bring to a low boil and continue cooking gently for about four hours, skimming the surface occasionally (do not allow to boil rapidly and do not allow the stock to colour).
When done, strain the stock into a bowl and allow to cool. Store in the refrigerator or freeze until needed.
Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here
