Stock forms the basis for many dishes such as soups and sauces.

White Stock

3 pounds veal breast

1 veal shank

5 or 6 boney pieces of chicken

3 quarts water

1 1/2 teaspoons salt

5 carrots, diced

2 turnips, diced

1 parsnip, diced

4 leeks (white part only)

3 stalks celery with leaves, diced

1 large onion, diced

1 medium onion

2 whole cloves

Herb Bouquet

1. In large soup kettle, combine veal, veal shank and chicken pieces. Add water and salt. Cover. Bring to a boil. Reduce heat and simmer 4 hours.
2. Prepare vegetables, inserting cloves into middle of onion.
3. Add vegetables to pot along with Herb Bouquet. Simmer an additional 1 1/2 hours.
4. Remove from heat, and strain through a fine sieve. Meat and vegetables may be served as desired.
5. When broth is cool, refrigerate and then remove hardened fat from top of stock. Refrigerate in covered container for up to 1 week or freeze in measured portions for easy use for up to 6 months.

Makes about 2 1/2 quarts stock.