Fonds Blanc Ordinaire (Ordinary White Stock — for 10 litres)

Ingredients

• 10 kilos veal knuckles and cheap cuts of veal
• 4 sets of poultry giblets
• 800 grammes carrots
• 400 grammes onions
• 300 grammes leeks
• 100 grammes celery
• 100 grammes parsley stalks
• 1 sprig thyme
• 1 bay leaf
• 4 cloves
• 12 litres water
• 60 grammes salt

Instructions

1. Bone and tie the meats, and break the bones up very small.
2. Set the meats and bones in a pan with the 12 litres of water and the salt.
3. Bring to the boil and skim thoroughly, then add the vegetables, the bouquet and the cloves.
4. Cook slowly and steadily for 3 hours, keeping the boil methodical and regulated so that the stock stays as limpid as possible.
5. Alternatively, cook the finely broken bones alone in the stated liquid for 5 hours first, make up the evaporation with water so that the meats are again moistened with 12 litres, and then proceed as above.