5 lb veal bones
6 qt water
1 1/4 lb carrots sliced
3 medium onions quartered
5 stalks celery cut into
1 pieces
4 cl garlic halved
5 bay leaves crumbled
1 large bunch fresh parsley
Directions
Place Veal Bones in A Shallow Roasting Pan. Bake At 450 F. For
45Minutes OR Until Bones Are Well Browned, Turning Occasionally.
Combine Browned Bones & Water in A 14 Quart Stockpot. Cover; Cook
Over Medium Low Heat For 1 1/2 Hours. Uncover & Simmer 4 Hours,
Skimming Surface Frequently With Metal Spoon To Remove Scum. Add
Carrots, Onions, Celery, Garlic & Bay Leaves; Arrange Parsley On Top.
Reduce Heat To Low. Cook, Uncovered 6 Hours. Remove From Heat &
Cool. Strain Stock Through A Paper Towel Lined Sieve Into A Large
Bowl. Discard Bones & Vegetables. Cover & Chill Stock. Skim
Solidified Fat From Stock & Discard. (Fat 0. Chol. O.)
Servings: 1 servings
Brown Veal Stock Recipe brought to you by Recipe Ideas
Categories: Meat; Soup
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into the far past, in truth as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that is, these, old cook books were just very simple pictorial instructions for food preparation.
Interestingly, the most ancient recipe found, according to food historians is a collection of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius assembled a collection of scripts which described recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Aspicius also informs us how the cooks of his times made use of many spices, including a few you will know like basil, rue and parsley. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the East, such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted an explosion in manuscripts on cookery, some of which are kept safe in private libraries. During the next few hundred years, the upper-class families of Wesstern Europe tried to serve the most extravagent meals, and as a result cooks and their collection of recipes could command a high salary. However, it wasn`t until the 19th century that cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. By the advent of the 1900s, cooking books are increasing in popularity mostly as a result of increased literacy, more spare time and having more money to spend. Like it or not, the introduction of TV brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Brown Veal Stock recipe.
